For Greek recipes use pure olive oil, fresh ingredients, sea salt and Greek wines

Spaghetti tomato sauce

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Ingredients:  

1-can 750gr crushed plum tomatoes or

1-kg ripe plum tomatoes

1-medium onion fine chopped

4-garlic cloves minced

2-bay leaves                                     

4 fresh basil leaves

1-celery stick, washed

1-teaspoon sugar

¼-cup olive oil

¼-teaspoon chilli pepper flakes (optional)

Sea salt and fresh ground pepper

 Preparation method:

Cook spaghetti or any other pasta, follow instructions on the package, how to cook pasta, "al dente”

Drain and serve hot, topped with tomato sauce and grated Kasseri or Parmesan cheese

Tip: For tomato sauces always use stainless steel or Teflon cooking pots and pans. Sauce will stay natural red color.

Heat oil in a pan and lightly fry onion and garlic. Add tomatoes, basil celery stick, bay leaves, sugar and season with salt and pepper. Simmer on moderate temperature for 35 minutes. 

Remove from the heat and discard celery. Serve as needed. Keeps refrigerate for five days.

If fresh plum tomatoes used, boil 2 litres water in a large pot add tomatoes and boil for five minutes. 

Remove from the heat, rinse with cold water and remove skin. Cut tomatoes in half, deseed, chop and follow the same as above.

Keep refrigerated for 5-6 days.