---------- Recipe via Meal-Master (tm) v8.02
  Categories: Greek, Sauces
       Yield: 1 servings
       2 tb Olive oil
       1 sm Onion; chopped
       2    Garlic cloves; minced
       2 lb Fresh tomatoes*
       1 ts Granulated sugar
     1/4 c  Red wine
            Salt & freshly ground pepper
       1    Stick cinnamon (optional)
       2    Sprigs parsley; chopped
       1    Sprig fresh basil; chopped
   *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.