Greek Tomato Sauce with Olive Oil

      2 tb Olive oil                                Salt & freshly ground pepper
      1 sm Onion; chopped                      1    Stick cinnamon (optional)
      2    Garlic cloves; minced               2    Sprigs parsley; chopped
      2 lb Fresh tomatoes*                     1    Sprig fresh basil; chopped
      1 ts Granulated sugar                  1/4 c  Red wine

  *Note: Tomatoes should be peeled and chopped if fresh, or you may
  substitute 1 two-and-one-half pound can plum tomatoes, chopped.

  Heat the oil in a heavy saucepan, stir in the onions, and cook gently
  until transparent.  Add the garlic, tomatoes, sugar, wine, salt and
  pepper, and cinnamon, if desired.  Taste for seasoning, then allow
  the sauce to simmer gently for 30 minutes.  Remove the cinnamon stick
  before serving hot.

  NOTE:  For a thicker sauce, add 1/4 cup tomato paste diluted with 1/4
  cup water when adding the tomatoes.  For a smoother consistency, the
  sauce may be strained and seeds discarded just before the parsley and
  basil are added.