Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

*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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