Soutzoukakia Smyrneika (Meat Sausages, Smryna Style)

      4 tb Butter; melted                           - soaked in water, and
      1 lb Tomatoes; peeled                         - squeezed dry
      1 ts Granulated sugar                    1 ts Ground cumin
           Salt & freshly ground pepper        1    Egg; lightly beaten
      3    Garlic cloves; crushed              2 ts Parsley; minced
    1/4 c  Dry white wine                      1 ts Salt; (or more to taste)
      1 sm Bay leaf                            1 pn Freshly ground pepper
      1 lb Lean ground beef                         Oil for frying
      2 sl Bread; crusts removed,

  Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of
  garlic, wine, and bay leaf in a saucepan.  Simmer for 30 minutes, then
  strain through a fine sieve or food mill.  Meanwhile, combine the
  remaining ingredients in a large bowl and knead thoroughly.  (The
  mixture should not be stiff.)  Pinch off pieces a little larger than
  a  walnut and shape with the hands into elongated egg shapes about 1
  x 3 inches. Fry them lightly on all sides in hot oil and then drain
  on paper towels, or arrange them on a baking dish and bake in a 375
  degree oven for 20 minutes, turning once. Drop the soutzoukia in
  sauce and simmer for 15 minutes. Serve with a steaming grain dish and
  fresh, cooked vegetables or salad.