Greek Tomato Sauce

Method

Cut the tomatoes in half. Find a 16 oz pyrex measuring cup. Separate the pulp and juice from their skins by pushing their non-skin sides across a metal box grater into the cup. Fill the measuring cup to the brim. Repeat with the remainder of the tomatoes. Discard the skins. Sprinkle a few pinches of white sugar into the tomato pulp/juice.

Heat up a Dutch oven. Add oil. Brown ground lamb or beef. Saute onion in meat, until translucent. Add garlic during the last 30 seconds of sauting. Deglaze pan with wine. Pitch in tomatoes, cinnamon, allspice, oregano, salt and pepper. Bring to boil, lower the heat and simmer for 25 minutes. Serve over pasta with Mizithra or Romano Cheese.

note

This sauce, if made meatless, will serve in a myriad of ways: poured over rotisseried chicken and lamb, grilled or broiled pork, etc.