1 tablespoon olive oil
1 clove garlic, crushed
1/2 cup dry white wine
2 pounds rib roast
1/2 cup water
2 teaspoons salt
3/4 teaspoon ground black pepper
3 large tomatoes, peeled, with stems
3 onions, chopped
1 cup dry white wine
Heat olive oil in a large pot over medium heat. Saute garlic, 3/4 cup wine and 1/2 cup salt in a large skillet for about 30 minutes. Remove from heat; pour in water until all ingredients are brought to a boil. Continue to cook and stir 3 to 5 minutes, until liquid is cooked out. Serve hot with tomato sauce.