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| recipe title: |
Greek Tomato Sauce With Olive Oil |
| category: |
Sauces |
| keywords: |
greek, tomato, Sauces |
| servings: |
1 |
| ingredients: |
2 tb Olive oil
1 sm Onion; chopped
2 Garlic cloves; minced
2 lb Fresh tomatoes*
1 ts Granulated sugar
1/4 c Red wine
Salt + freshly ground pepper
1 Stick cinnamon (optional)
2 Sprigs parsley; chopped
1 Sprig fresh basil; chopped
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| directions: |
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*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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