Greek tomato sauce with olive oil
Greek Sauces Oils
Last updated 6/12/2012 12:55:55 AM. Recipe ID 17926. Report a problem with this recipe.
Title: Greek tomato sauce with olive oil
Categories: Greek, Sauces
Yield: 1 servings
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
*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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