This tomato sauce fits with all kind of pasta. It is different from the Italian tomato sauces by its use of cinnamon and allspice.
Allspice (piment dioica) was discovered by Chrstoph Columbus on Jamaica on its second travel. As it was mistaken for the then valuable pepper it is also called Jamaican pepper (or Nelkenpfeffer (clove pepper) in the German speaking countries). It tastes like a combination of cinammon, nutmeg, cloves and pepper and adds a great and special note to this sauce.
- 1 yellow onion
- 1 clove of garlic
- 800g pan of Pelati
- ½ bush Parsley
- A dozen oregano leaves
- Ground cinnamon
- Ground pimento dioica (also called allspice, jamaica pepper, clove pepper)
- 1 dl strong red wine (e.g. Primitivo)
- 2 tbsp tomato puree
- olive oil
- pour the juice of the Pelati into a pot. Cut the tomatoes in six and add to the juice.
- cut the onions into small cubes and press the garlic clove. Chop the parsley and oregano into small pieces.
- Heat the olive oil in a pan and sauté the onions. Add the pressed garlic and sauté as well.
- Add Pelati (with sauce), parsley, oregano, wine, ¼ TL cinnamon and ¼ TL pimento, 1 TL salt, ground pepper and tomato puree to the onions and garlic.
- Cover and simmer for at least 20 minutes at medium-low temperature (30-40 minutes are even better).
PS. If the sauce remains too liquid, either add more tomato puree and/or drain off some excess liquid.