·     2 (14.5 ounce) cans stewed tomatoes

·     1 (6 ounce) can tomato paste

·     4 tablespoons chopped fresh parsley

·     1 clove garlic, minced

·     1 teaspoon dried oregano

·     1 teaspoon salt

·     1/4 teaspoon ground black pepper

·     6 tablespoons olive oil

·     1/3 cup finely diced onion

·     1/2 cup white wine

1.  In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.

2.  In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.

3.  Simmer for 30 minutes, stirring occasionally