Braden Family Cookbook

Chuck Braden

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Greek Tomato Sauce                                 J. Smith inspired

This tomato sauce is a little different from the basic Italian one.  It is great to use when making a quick Moussaka, Greek lima beans with tomato sauce, or baked shrimp with feta cheese. 


 3 TBSP. olive oil
1 yellow onion, coarsely chopped
1 clove garlic, chopped fine
5 very ripe tomatoes, peeled and pipped and coarsely chopped
2 TBSP. chopped parsley
2 TSP. oregano
1 cup red wine
1 8-ox can tomato sauce
1/4 TSP. ground cinnamon
pinch of ground allspice
salt and pepper to taste

Sauté garlic and onion in olive oil until opaque, not browned.  Add tomatoes, oregano, and parsley and simmer, covered, for about 25 minutes.  Tomatoes should be tender.  Add other ingredients and cook another 20 minutes. 

Makes about 6 cups.  Can be kept in refrigerator for about a week and can also be frozen, 1 cup at a time, in ziplock bags