Yield: 2 quarts
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 2 mediums | Onions, chopped |
| 4 \N | Garlic cloves, minced |
| 1 can | Whole peeled tomatoes, cut up (28 oz) |
| 1 can | Tomato paste (6 oz) |
| 1 can | RO*TEL Diced Tomatoes and Green Chilies |
| 2 tablespoons | Dried basil |
| 2 teaspoons | Dried oregano |
| 1 tablespoon | Sugar |
| ½ cup | 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 1½ quarts sauce.