OK, then! Here’s my family-tested generic tomato simmering sauce. With it, you can make
- the saganaki I outlined above, a quick simmer so you don’t overcook the shrimp
- gigantes, the large broad beans. Watch the liquid level as they cook!
- rovithia, chick peas. Same warning.
- keftedakia, meatballs of lamb, with pork or beef as you like, with chopped onion and
parsley. Brown them in a pan or broiler before a quick simmer in the sauce. - youvetsi, slow-cooked lamb chunks. Brown the lamb and simmer until very, very
tender. Increase the liquid, because you’re going to boil orzo pasta in it at the end. - macaronada, with lots of ground lamb and/or beef, to make a Greek-style bolognese for
pasta (macaronia!). Try to find kefalotiri, casseri or myzithra cheese for grating.
I’ll make some of these over the coming months and post the results.
Here are the rough proportions for the sauce. Multiply as necessary.
small can of diced or chopped tomatoes, or 2 cups diced fresh Romas
several cloves of garlic, chopped
1 small onion, chopped
a tablespoon or two of EVOO
1/2 tsp dried oregano, or a few sprigs of fresh
scant 1/8 tsp cinnamon
scant 1/8 tsp red pepper flakes
a few cranks of black pepper
salt to taste
2 tbsp red wine
Saute the onion until slightly cooked. Add the garlic and continue sauteing. Add the tomatoes, seasonings and red wine. Simmer briefly, maybe for 15 minutes. Then add the proteins and continue to simmer.
Opa!
