1 (28 oz.) can Italian tomatoes
1 (6 oz.) can tomato paste
4 tbsp. chopped parsley
1 clove garlic
1 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
6 tbsp. olive oil
2/3 c. diced onion
1/2 c. dry white wine (optional)

Place tomatoes with juice, tomato paste, parsley, garlic, oregano, salt and pepper in a blender or food processor container. Process until smooth. Heat olive oil in a 12 inch skillet over medium heat. Add onions and saute 2 minutes. Add tomato mixture and wine. Reduce heat and simmer 30 minutes, stirring occasionally. Yields 4 cups.