Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley. Yield: 3 cups (serving size: 1 cup). [CALORIES 126 (l6% cff); FAT 2.3g; SODIUM 461mg.] >kitpath@earthlink.net Notes: You can substitute crushed or whole tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole adds a nice chunkiness. Serve with pasta. *Recipe by Cynthia Nicholson LaGrone. Recipe by: Cooking Light Sept 1998 Posted to EAT-LF Digest by Pat Hanneman on Sep 23, 1998,