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Greek tomato sauce with olive oil
Artist: _
Categories: Eastern European, Greek, Sauces & Dressings, Tomatoes
Yield: 1
Rating: 0
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Ingredients:
2 tbspOlive oil
1 smallOnion, chopped
2 Garlic cloves, minced
2 lbsFresh tomatoes*
1 tspGranulated sugar
1/4 cupRed wine
Salt & freshly ground pepper
1 Stick cinnamon (optional)
2 Sprigs parsley, chopped
1 Sprig fresh basil, chopped
Procedures:
1*note: tomatoes should be peeled and chopped if fresh, or you may substitute 1 two-and-one-half pound can plum tomatoes, chopped.
2Heat the oil in a heavy saucepan, stir in the onions, and cook gently until transparent.
3Add the garlic, tomatoes, sugar, wine, salt and pepper, and cinnamon, if desired.
4Taste for seasoning, then allow the sauce to simmer gently for 30 minutes.
5Remove the cinnamon stick before serving hot.
6Note: for a thicker sauce, add ?cup tomato paste diluted with ?cup water when adding the tomatoes.
7For a smoother consistency, the sauce may be strained and seeds discarded just before the parsley and basil are added.
8~-from the kowboy kitchen of wesley pitt
 
 
 
 

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