Ingredients
- 4 garlic (cloves)
- 2 onions
- 1/2 c wine (white)
- 2 tb olive oil
- 1 tb sugar
- 2 tb basil (dried)
- 2 ts oregano (dried)
- 1 package rotel tomatoes (diced)
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.
