Marinara Sauce I

2 (28 ounce) cans whole peeled tomatoes

1 (6 ounce) can tomato paste

4 tablespoons olive oil

4 cloves garlic, minced

¼ cup chopped fresh parsley

½ tablespoon salt

½ 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.