� 8 garlic cloves
� (2) 28-oz. cans whole, peeled tomatoes
� 2 medium yellow onions
� � teaspoon cracked red pepper
� olive oil
� 1 cup white wine
� 2 teaspoons sugar (or 2 packs Splenda)
� � bunch Italian flat-leaf parsley (or one tablespoon of dried parsley)
� salt and black pepper
� � bunch fresh basil (or 1 tablespoon of dried basil)
� one teaspoon dried oregano

Preparation:

1. Coarsely chop garlic and onion.

2. In a large skillet, lightly brown garlic and onion in olive oil.

3. Remove stems from parsley and basil and chop coarsely. Add to skillet. Squeeze in tomatoes with juice. Add wine, red pepper and sugar. Salt and pepper to taste.

4. Bring to boil, then reduce heat to medium and simmer until sauce is thick, approximately 20-30 minutes.