Italian Tomato Sauce

• 2 Spanish onions, finely chopped
• 2 cloves garlic, finely chopped
• 4 tablespoons

Sauté finely chopped onions and garlic in olive oil in a large, thick-bottomed frying pan until transparent and soft but not coloured. Stir in tomato concentrate and continue to cook for a minute or two, stirring constantly. Pour in Italian peeled tomatoes; add bay leaves, parsley, oregano and lemon peel. Add dry white wine, an equal quantity of water, and salt and freshly ground black pepper,