Greek Tomato Sauce With Olive Oil

Servings:  1
 
      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