1/4 c. butter
1 lg. onion, finely chopped
2 carrots, peeled and shredded
1 celery stalk, finely chopped
5 garlic cloves, finely chopped
1 (28 oz.) can tomatoes, seeded and chopped (juice reserved)
2 c. chicken broth
1 c. dry white wine
1/4 c. fresh lemon juice
1/4 c. fresh orange juice
1/4 c. chopped fresh parsley
1 tsp. dried marjoram, crumbled
3/4 tsp. salt
1/2 tsp. dried basil, crumbled
1/2 tsp. dried thyme, crumbled
1/2 tsp. dried oregano, crumbled
Freshly ground pepper

Melt butter in Dutch oven over medium low heat. Add onion, carrots, celery, and garlic; saute for 10 minutes. Add remaining ingredients and bring to boil. Cook 10 minutes, stirring occasionally. Reduce heat and simmer until thickened, about 30 minutes. Serve hot on pasta, poultry, and fish.

Makes 5 cups.