2 cups sliced tomatoes
1/2 onion, finely diced
2 teaspoons dried marjoram
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
2 cloves garlic, minced
4 cups shredded cooked Italian cheese
1 (16 ounce) can drained white wine
In a large mixing bowl, mix tomatoes, onion, marjoram, basil, oregano, basil, black pepper and garlic. Cover and refrigerate overnight. Stir tomatoes, onion mixture into refrigerator 2 hours or overnight, stirring occasionally. Transfer mixture to medium saucepan with 8 or 9 inches of cheese. Cover and simmer over low heat until cheese is melted.
Stir pasta into tomato mixture. Strain pasta into large bowl. Mix cheese and wine and cook and stir for 2 minutes. Serve immediately.