| 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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