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Greek Tomato Sauce with Olive Oil by Vernalisa

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  • Greek Tomato Sauce with Olive Oil by Vernalisa

    VernaAlisa
    Posted March 02, 2006 11:12 AM


    Greek Tomato Sauce with Olive Oil

    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 1/4 c Red wine

    *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.
    Last edited by wishingstar; 07-11-2006, 09:50 PM.
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