Cooking for Zo

1 (14.5 oz) can roasted tomato (drained and chopped)

1/2 (6 ounce) can tomato paste

2 tbsp fresh Italian parsley (chopped)

2 cloves garlic (finely diced)

3 tablespoons olive oil

1/2 cup Vidallia onion (finely diced)

1/4 cup white wine

1/2 Bella mushrooms (chopped)

1/2 teaspoon dried oregano

pinch of kosher salt

1/4 teaspoon crack pepper

1/4 cup sun-dried tomato pesto

In a medium skillet saute onion, garlic and mushroom in olive oil over medium heat. Mix in roasted tomatoes, tomato paste, parsley, wine, oregano, salt and pepper. Stir smoothly to blend well. Simmer for 30 minutes, stirring occasionally. Remove from heat and mix in pesto.