Directions:
Heat the oil in a large skillet over medium-high heat and saute onions and garlic until softened. Add tomatoes, keeping the heat as high as possible without browning. Add herbs and wine. Reduce heat to low and simmer for 20 minutes. Add more wine or water if needed to achieve desired consistency. Salt and pepper to taste.
Ingredients:
- 2 Tbsp extra-virgin olive oil
- 1 med Yellow onion, finely chopped
- 2 lg garlic cloves, peeled and mashed
- 2 1/2 lb fresh ripe tomatoes, diced into 1/2″ cubes
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh sage, chopped
- 1 Tbsp fresh parsley, chopped
- 1/2 c dry white wine
- Salt and pepper to taste
