Tomato Sweet-Sour Sauce

The Complete Book of American Fish and Shellfish Cookery, 1984

20 minutes — 2 cups

Ingredients

1⁄2	cup	onion (minced)
1⁄4	cup	parsley (minced)
1⁄4	cup	basil (minced)
3	tablespoon	olive oil
2	cup	tomatoes (chopped)
1	small	cinnamon stick
1	teaspoon	sugar
1	tablespoon	wine vinegar
		salt and pepper (to taste)

Instructions

Sauté onion, parsley, and basil in oil until tender, then add tomatoes and cinnamon stick. Cook sauce slowly until thick, stirring frequently. Mix sugar with vinegar; stir it into the sauce and season with salt and pepper.