Greek Tomato Sauce with Olive Oil

Recipes Ingredients:

Karen Mintzias 1/4
c Red wine
2 tb Olive oil
Salt & freshly ground pepper
1 sm Onion; chopped
1 Stick cinnamon (optional)
2 Garlic cloves; minced
2 Sprigs parsley; chopped
2 lb Fresh tomatoes*
1 Sprig fresh basil; chopped
1 ts Granulated sugar

Recipe 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