ITALIAN TOMATO SAUCE

320 Calories

10 ripe plum tomatoes, peeled and diced, or 28 ounce can tomatoes
2 Tablespoons chopped fresh oregano, or 2 teaspoons dried (not ground)
1/2 teaspoon dried thyme (or 1 1/2 Tablespoons fresh)
1/2 teaspoon dried marjoram (or 1 1/2 Tablespoons fresh)
1 teaspoon fennel seeds
1 bay leaf
1/2 large onion, minced
4 cloves garlic, minced
 Freshly ground pepper
1/2 cup dry red wine, preferably Chianti
1/4 cup chopped parsley.

Combine tomatoes, oregano, thyme, marjoram, fennel seeds, bay leaf, onion, garlic and pepper.  Bring to boil.  Reduce heat and simmer, uncovered, 1 hour, stirring occasionally.  Add red wine and parsley and simmer 30 minutes.  Remove bay leaf.  Makes about 5 cups.