Title: Tomato and Garlic Sauce
Categories: Sauce Pasta
Yield: 6 Cups

2	tb	Olive oil
4	cl	Garlic; peeled and crushed
8		Very ripe tomatoes; diced (7 cups)
1/2	c	Dry white wine
1/2	ts	Oregano
1/2	ts	Basil
		Salt
		Black pepper; freshly ground

Heat a 2 quart saucepan and add the oil. Saute the garlic for just a moment. It must not be burned or discolored. Add three quarters of the diced tomatoes, the wine, and seasonings. Simmer for 20 minutes. Add the remaining diced tomatoes and remove from the stove. Allow to cool and then chill before serving. This will keep fresh only a few days in your refrigerator. Since it is very light, use it on fresh cooked vegetables, omelets, cold meat dishes and light pasta salads.

Source: The FG Cooks With Wine

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