Description Edit

A deliciously smooth, rich and slightly sweet tomato sauce which is suitable for pasta or as a base for any other tomato rich dish. It also makes a nice pizza base sauce or adds a new dimension to a spaghetti bolognaise. It can be safely frozen in single portions and even used as a frozen stock cube for soups and sauces. As a variation for vegetarians try adding carrots, celery, mange tout ( remember to add vegetables needing only a short cooking time at the end of the cooking process or green vegetables will become discolored and unappetizing ) or any other vegetable you like. Garlic may be used to taste. It was a house invention and specialty from Clunies Restaurant in Larnaca and so is a true Cypriot dish.

Ingredients Edit

Directions Edit

  1. Slice the onions and optional garlic as you like them, If you are making a smooth sauce, chop them well, if you want something more substantial for spaghetti for example, then just cut in half from root to stem and then slice them across the rings, fry gently but well with a pinch of sugar in olive oil until translucent.
  2. Add either tomato puree or fresh, skinned tomatoes, or both if you like a strong sauce, but always fry puree first until you see it break (change colour and emulsify) for fresh tomatoes use twice the amount to the onions, if using tomato puree use half the amount to the onions you have.
  3. Fry gently but very well, until the oil and tomato merge and is obviously cooked. You can see that the sauce is cooked when it becomes thicker with a richer colour.
  4. Then add a large dash of Commanderia (usually half a wine glass to 2 medium sized onions) but you will reach your favourite mix and point of addition with practice, I often add the Commanderia just after the fresh tomatoes as this decreases the sweetness but makes a more round taste. Then season sparingly with mixed herbs, optional celery salt and lastly black pepper.
  5. Add a stock cube, again optional, you can use a chicken or vegetable cube or powder and water or just season with salt. If only using salt I recommend adding it earlier on when you add the tomatoes. Cook for a further 10 minutes, or all day if you wish. If it dries out or starts to stick to the pan, just add more water.

The original recipe can be seen at [ A Window on Cyprus Recipe section] and permission to reproduce has been given by the author.

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