Go Back Email Link
–+ servings
A plate with spaghetti and Greek tomato sauce, a fork and a spoon.
Print

Greek tomato sauce

My family's everyday Greek tomato sauce: olive oil, onion, garlic and oregano, simmered slowly with a cinnamon stick, cloves and bay leaf. Spoon it over spaghetti with plenty of grated kefalotiri.
Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6
Calories 97kcal
Author by Jenny Skrapaliori Graves

Equipment

  • medium sauce pan

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 medium red onion finely diced
  • 2-3 garlic cloves minced
  • 1 generous pinch dried Greek oregano
  • 1 bay leaf
  • 3-4 whole cloves
  • 1 cinnamon stick
  • 2 lbs ripe tomatoes, grated, (900 g) or one 28 oz (794 g) can whole San Marzano D.O.P. tomatoes with their juice
  • ½ cup 120 ml water (was missing from the card)
  • 5-6 fresh basil, thyme or oregano leaves chopped, optional
  • sea salt
  • freshly ground pepper
  • 1 teaspoon sugar optional (see notes)

For serving

  • 1 lb 450 g spaghetti or your favorite pasta, cooked
  • grated kefalotiri Pecorino Romano or Parmigiano Reggiano
  • fresh basil oregano or thyme leaves
  • chili flakes
  • extra virgin olive oil

Instructions

  • Warm the olive oil in a medium saucepan over medium heat. Add the onion and a pinch of salt and sauté for 2–3 minutes, until softened.
  • Add the garlic, oregano, cloves, bay leaf, cinnamon stick and some freshly ground pepper. Stir for 2 minutes, until fragrant.
  • Add the tomatoes and water. If using whole canned tomatoes, crush them with a wooden spoon. Add the fresh herbs, bring to a boil and boil for 1 minute.
  • Lower the heat and simmer gently for 45 minutes to 1 hour, stirring now and then, until thickened.
  • Taste and adjust the salt and pepper. If the sauce tastes acidic, stir in the brown sugar. Remove the cinnamon stick, bay leaf and cloves.
  • Serving: spoon the sauce over the pasta and finish with grated cheese, chili flakes, fresh herbs and a drizzle of olive oil.

Notes

    • Canned tomatoes: any brand works. Add the teaspoon of sugar to regular canned tomatoes; authentic San Marzano D.O.P. don't need it.
    • Fresh tomatoes: halve them and grate the cut side on a box grater; discard the skins.
    • No fresh herbs? Dried oregano is all you need.
    • Storage: fridge up to 4 days, freezer up to 6 months. Reheat over medium-low heat with a little water.

Nutrition

Calories: 97kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 218mg | Potassium: 311mg | Fiber: 2g | Sugar: 4g | Vitamin A: 194IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 2mg