Greek tomato sauce with olive oil

Yield: 1 servings Kar

Ingredients:

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

Instructions:

*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