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