10 ounces sliced cherry tomatoes
1 (6 ounce) can tomato paste
1/2 onion, peeled and diced
1 teaspoon celery salt
1 (8 ounce) can chicken broth
1 1/2 cups water
1 1/2 cups white wine
1 teaspoon vanilla extract
1/4 teaspoon dried oregano
1 1/2 cups white sugar
1 teaspoon salt
1 tablespoon tomato paste
In a large bowl, combine tomato paste, onion salt, celery salt, and chicken broth. Mix thoroughly. Place bouillon cubes deep in center of each tomato; roll bouillon apart into 1 inch circles and seal edges. Place seam side down on bottom of a large silver platter dish. Sprinkle 1/2 cup of the tomato paste mixture on top. Top tomato paste and remaining marinade over remaining tomato slices.
Bake 5 hours, turning once, over medium heat (the longer it cooks, the more "creamy" it gets!)
Remove marinated vegetables from marinade, reserving a small amount for garnish. Spoon cherry tomato sauce over vegetables. Set aside.
In a medium mixing bowl, combine the wine, sugar, salt, tomato paste, oregano, and sugar. Mix gently, and garnish with tomato paste.