makes about 5 cups (1.2 L)
This is my go-to Greek-inspired tomato sauce that can be served with almost anything.
It’s great over pasta, of course. Make it in a large batch, say, three or four times the recipe, and keep it on hand in the fridge or freezer. It goes beautifully with chicken and pork: for example, sauté chunks of either meat, then add them to the sauce for an easy stew. This recipe makes enough sauce for 1½ pounds (680 g) of meat.
You can also add a handful of chopped kalamata olives to this, which pair well with both the orange and ouzo flavors, or a (drained) can of tuna packed in water, to make a more substantial pasta sauce. Fresh or dried oregano, thyme, marjoram, and mint also go well and may be added toward the end, right before you remove the sauce from the heat.
3 tablespoons extra-virgin Greek olive oil
2 large red onions, finely chopped
4 garlic cloves, minced
½ cup (120 ml) ouzo
2 tablespoons petimezi (grape molasses)
6 cups (1.4 L) chopped or pureed fresh or good-quality canned tomatoes
⅔ cup (180 ml) white wine
2 (3 x 1-inch / 7.5 x 2.5 cm) strips orange zest, preferably from organic oranges (peeled with a vegetable peeler)
1 star anise pod
4 allspice berries
2 bay leaves
1 (3- to 4-inch / 7.5 to 10 cm) fresh rosemary sprig
1 whole dried chile, plus more as desired
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
1 tablespoon dried Greek oregano, or ½ cup (25 g) chopped fresh herbs, such as oregano, marjoram, thyme, basil, or mint (optional)
Heat the olive oil in a medium saucepan over low heat. Add the onions and cook until wilted and lightly browned, 12 to 15 minutes. Add the garlic and stir a few times to soften it.
Carefully pour in the ouzo. As soon as it steams up (deglazes), add the petimezi and stir. Add the tomatoes and bring the mixture to a simmer. Add the wine, increase the heat to bring the mixture to a boil, then add 2 cups (480 ml) water. Bring back to a boil, reduce the heat to maintain a simmer, and stir in the orange zest, star anise, allspice, bay leaves, rosemary, chile, and vinegar. Season to taste with salt and pepper. Cover and simmer the sauce for 1 hour, adding a little more water over the course of cooking so that by the end you have about 5 cups (1.2 L) of thick sauce.
Taste and adjust the seasoning with additional salt, pepper, petimezi, and/or vinegar. Remove the star anise, allspice berries, bay leaves, rosemary, and chile. Stir in the fresh oregano or herbs, if using, then immediately remove from the heat.
Serve the sauce as desired, or let it cool and store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
