| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Greek, Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 |
|
Onion, chopped |
| 2 |
|
Garlic cloves, minced |
| 2 |
lb |
Fresh tomatoes* |
| 1 |
t |
Granulated sugar |
| 1/4 |
c |
Red wine |
|
|
Salt & freshly ground pepper |
| 1 |
|
Stick cinnamon, optional |
| 2 |
|
Sprigs parsley, chopped |
| 1 |
|
Sprig fresh basil, chopped |
INSTRUCTIONS
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 Sent to me by Bill <wight@odc.net>
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