Instructions: Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.

Yield: 3 cups (serving size: 1 cup). [CALORIES 126 (l6% cff); FAT 2.3g;

Notes: You can substitute crushed or whole tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole adds a nice chunkiness. Serve with pasta.
*Recipe by Cynthia Nicholson LaGrone.

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