2 tb Olive oil
2 md Onions, chopped
4 Garlic cloves, minced
1 cn Whole peeled tomatoes,
-cut up (28 oz) 1 cn Tomato paste (6 oz)
1 cn RO*TEL Diced Tomatoes and
-Green Chilies 2 tb Dried basil
2 ts Dried oregano
1 tb Sugar
1/2 c White wine (opt)
In a 3-quart saucepan, over medium-low heat, cook onion and garlic in hot oil until onion is tender, stirring occasionally. Stir in remaining ingredients except wine; heat to a boil, stirring occasionally. Reduce heat; cover and simmer 15 minutes. Stir in wine and simmer 5 minutes. Makes about 1 1/2 quarts sauce.