Wash tongue, and place in large kettle with enough water to cover.
Simmer 2-2-1/2 hrs until barely tender. Reserve 1/2 cup of water from tongue.
Remove tongue, peel off skin and trim well.
In a large dutch oven, melt margarine, add carrots and onions, cook until lightly brown. Add ham, then the wine and then add reserved liquid from tongue, tomatoes, bay leaf, thyme, parsley & salt and pepper to taste.
Add tongue back to sauce and simmer until tender.