Do you need a basic tomato sauce that can be used for everything Greek? In the Greek cuisine this Greek tomato sauce has many uses. We use it as a filling in our pastitsio, moussaka, and stews to name a few. Another use can be as a topping for baked dishes like baked fish , shrimp, sauteed chicken, meatballs, pastas, green beans, cauliflower and rice.
Saute the onions until they are softened. This is necessary because of the quick sauce time.
Place your tomatoes in a food processor to get a smooth texture. Or make sure to coarsely chop them if using whole tomatoes so they may cook and thicken into a smooth sauce.
Adding all these spices brings out the Greek flavors.
- Makes 4 cups
- ¼ cup extra virgin olive oil
- 1 large onion, chopped
- 4-6 large garlic cloves, chopped
- 1 can (28 oz.) tomatoes with juice or fresh tomatoes
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 bay leaf
- In a food processor puree the tomatoes with the juices.
- In a large deep pot or skillet add the olive oil and heat over medium heat.
- Add the onion and garlic and cook until soft.
- Add the tomatoes, oregano, salt, pepper, cinnamon, cloves and bay leaf.
- Simmer until the sauce thickens about 20-25 minutes.
- Remove bay leaf and serve.
© 2013, Mary Papoulias-Platis. All rights reserved.