4 roma (plum) tomatoes, halved, seeded and chopped
1/2 cup olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
2 1/2 teaspoons dried oregano
1 teaspoon salt
3 tablespoons all-purpose flour
1 teaspoon dried parsley
1 cup dry white wine
1/2 cup butter, melted
2 tablespoons milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon dried marjoram
2 teaspoons dried dill weed
1 tablespoon dried rosemary
1 teaspoon dried ground black pepper
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried thyme
In a large saucepan combine tomatoes, olive oil, onion, garlic, oregano, salt, flour, parsley, wine, melted butter, milk, basil, oregano, marjoram, dill weed, rosemary, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer for 1 hour.
Remove lid from pan and stir in butter. Return mixture to a boil and stir in wine, butter, milk, basil, oregano, marjoram, dill weed, rosemary, basil, oregano, marjoram, and salt and pepper to taste. Heat through and serve.