tablespoons of olive oil. As soon as
the onions start to brown, add a
sherry glass of port, one of
vinegar, 2 tablespoons of brown
sugar, a handful of raisins, salt,
and cayenne pepper.
Simmer slowly until the onions
are quite soft, and the sauce has
turned to a thick syrup.
STUFFED TOMATOES À LA GRECQUE
Displayed in enormous round
shallow pans, these tomatoes,
together with pimentos and small
marrows cooked in the same way,
are a feature of every Athenian
taverna, where one goes into the