John Myers
Greek Tomato Sauce
The perfect greek tomato sauce recipe with a picture and simple step-by-step instructions.
- 1 big red Onion, finely diced
- 1 Solo garlic, finely grated
- 1 tbsp Sugar
- 2 tbsp Tomato paste
- 0,5 tsp Cinnamon
- 300 ml Vegetable stock
- 400 g Pureed tomatoes
- Chilli from the mill
- Black pepper from the mill
- Salt
- 2 tsp Dried oregano
- 1 good shot Ouzo
- 0,5 bunch Spring onions, cut into thin rings
- Olive oil
- Heat a little olive oil in a saucepan and fry the onion and garlic until translucent. Then add the sugar and let it caramelize while stirring. Then add the tomato paste and cinnamon and roast vigorously for 3 minutes while stirring. Don’t be afraid of the cinnamon, you can’t taste it, but it enhances the tomato flavor immensely. My mother hates cinnamon like the plague, but until today she has not noticed that I have cinnamon in almost all tomato dishes.
- Then deglaze with approx. 150 ml vegetable stock and the pureed tomatoes. Add the dried oregano and season with salt, pepper and chilli. Bring to the boil once and then simmer for at least 3 hours (the longer the better) with the saucepan closed and low heat. You may want to refill a small dash of vegetable stock every now and then.
- Then season again at the end and finally season with a strong dash of ouzo. And then serve with pasta and sprinkle with the spring onion rings.
annotation
- This is not a sauce for people who don’t like licorice. Others will wonder if the licorice flavor goes with the tomato. For me it fits perfectly. The slightly bitter, licorice taste of the ouzo forms a wonderful counterpoint to the fruity sweetness of the tomato.
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