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Greek Tomato Sauce With Olive Oil

Recipe By :
Serving Size :1
Cuisine :
Main Ingred. :
Categories :Sauces Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 tablespoon Olive oil
1 small Onion --chopped
2 Garlic cloves --minced
2 pounds Fresh tomatoes*
1 teaspoon Granulated sugar
1/4 cup Red wine
Salt & freshly ground pepper
1 Stick cinnamon --optional
2 Sprigs parsley --chopped
1 Sprig fresh basil --chopped

*Note: Tomatoes should be peeled and chopped if fresh, or you may
substitute 1 two-and-one-half pound can plum tomatoes, chopped. Heat
the oil in a heavy saucepan, stir in the onions, and cook gently until
transparent. Add the garlic, tomatoes, sugar, wine, salt and pepper,
and cinnamon, if desired. Taste for seasoning, then allow the sauce to
simmer gently for 30 minutes. Remove the cinnamon stick before serving
hot. NOTE: For a thicker sauce, add 1/4 cup tomato paste diluted with
1/4 cup water when adding the tomatoes. For a smoother consistency,
the sauce may be strained and seeds discarded just before the parsley
and basil are added. From: "The Food of Greece" by Vilma Liacouras
Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias


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