2 (28 ounce) cans whole peeled tomatoes
1 (6 ounce) can tomato paste
4 tablespoons olive oil
4 cloves garlic, minced
1/4 cup chopped fresh parsley
1/2 tablespoon salt
1/2 cup red wine
In a medium bowl, blend the whole tomatoes and paste; reserve.
In a large saucepan, warm olive oil over medium-low heat and add garlic; cook for a few minutes, but make sure to not brown the garlic.
Pour tomato mixture in saucepan and stir; cook over medium heat for 10 minutes. Add parsley, salt and wine; reduce heat to low and simmer, stirring occasionally, until sauce thickens; serve.