In a small bowl steep basil and oregano in white wine for 10 minutes. In a large skillet over medium-high heat, saute onion and garlic in olive oil for 5 minutes, stirring frequently. Add tomatoes and tomato paste, then steeped herbs and wine. Cover and cook 15 minutes. Remove sauce from heat and puree in a blender or food processor. Sauce may be used on pizza or over pasta. Per serving: 30 Calories; 1g Fat (34% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 18mg Sodium NOTES : Yield: About 3 cups. A good, low-fat pizza sauce is a must for the healthy cook. The secret to the flavor of this, which uses very little oil, is steeping the dried basil and oregano in wine before cooking. This simple step draws out the flavor of the herbs -- the sauce tastes as if it had been cooking for hours. Recipe by: Ron West Posted to Bakery-Shoppe Digest by Ron West on Feb 5, 1998