1In a food processor place Italian tomatoes & 1/2 tomato paste, then add chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2In a large skillet over medium heat saute the finely chopped onion in olive oil for 3 minutes. Add the blended tomato sauce with remaining sauce and white wine.
3Simmer for 40 minutes, stirring occasionally. When almost finished get your jars and taps ready.
4Pour into hot clean jars and seal--use a hot bath for 10 minutes. Take out and turn upside down for
3 minutes and turn upright until cooled--these shoud pop pretty quickly after you turn and they start to cool!
5I add Italian, basil,& thyme seasoning for a rich speghetti sauce and just italian for pizza sauce.