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 ts 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.