Categories: Sauces 
      Yield: 2 quarts 
  
      2 tb Olive oil 
      2 md Onions, chopped 
      4    Garlic cloves, minced 
      1 cn Whole peeled tomatoes, 
           -cut up (28 oz) 
      1 cn Tomato paste (6 oz) 
      1 cn RO*TEL Diced Tomatoes and 
           -Green Chilies 
      2 tb Dried basil 
      2 t  Dried oregano 
      1 tb Sugar 
    1/2 c  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 1 1/2 quarts sauce.