Recipe - Greek Tomato Sauce With Olive Oil

2 tablespoon Olive oil
1 small Onion; chopped
2 Garlic cloves; minced
2 pound Fresh tomatoes*
1 teaspoon Granulated sugar
One fourth 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 twoandonehalf 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 One fourth cup tomato paste diluted with One fourth 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