Greek Tomato Sauce

This Greek tomato sauce gets its character from two things you won’t find in a standard Italian marinara: a full cup of red wine and a pinch of allspice. Together they give the sauce a warm, slightly sweet depth that’s unmistakably Greek.

Fresh ripe tomatoes and canned tomatoes work in tandem here. The canned tomatoes provide consistent body and acidity, while the fresh ones break down into a chunkier, brighter sauce. Everything simmers covered for 25 minutes until the tomatoes collapse, then the wine, allspice, and canned tomatoes join for another 20 minutes of slow cooking.

Use this as a base sauce for roasted lamb, spooned over baked pasta, or anywhere you’d reach for a rich tomato sauce with more personality than the usual.

Pro Tips

• Use the ripest, most flavorful tomatoes you can find for the fresh tomatoes. Out of season, increase the canned tomatoes and reduce the fresh.
• Simmer covered for the first stage so the tomatoes steam and break down. Uncover during the second stage if the sauce needs to reduce and thicken.
• The red wine should be something you’d actually drink. Cooking wine leaves a harsh, metallic taste.
• Let the sauce cool and refrigerate overnight if possible. The flavors meld and deepen significantly.

Variations

• Lamb-ready version: Stir in ½ teaspoon cinnamon for a sauce that pairs perfectly with braised lamb shanks.
• Spicier kick: Add ¼ teaspoon red pepper flakes with the oregano.
• Roasted garlic twist: Roast a whole head of garlic and squeeze the soft cloves into the sauce during the last 5 minutes.