5 lg. ripe tomatoes, peeled
1 clove garlic, minced
10 to 12 leaves fresh basil
1 bay leaf
1/2 c. thinly sliced onion
1/2 c. chopped parsley
1/4 c. dry white wine
Salt and pepper to taste
1 tbsp. olive oil
1 tbsp. butter

Cut tomatoes in half cross wise and gently squeeze out seeds and discard. Chop tomatoes and put aside. In a skillet heat oil and butter and saute garlic and onion for a few minutes, do not brown. Add tomatoes, basil and bay leaf and simmer for 20 to 25 minutes, until tomatoes are tender and juices are cooked away. Add white wine and parsley and simmer 5 to 10 minutes longer. Check seasoning and add salt, pepper and a pinch of sugar (if too acid) as needed.