Step 1

Heat the olive oil in a medium saucepan over low heat and cook the onions until wilted and lightly browned, about 12 to 15 minutes. Stir in the garlic and swivel around in the pot a few times to soften. Stir in the mushroom powder and cocoa and cook for a minute or so to release their flavors.

Step 2

Add the tomatoes, white wine, cinnamon stick, allspice berries, nutmeg and bay leaves. Bring to a simmer and add 2 cups of water. Bring back to a simmer. Season with salt and pepper. Cover and cook over low heat for about 45 minutes to an hour, until the sauce is thick and reduced to about 6 cups. Add additional water during the cooking if needed. Taste the sauce and add petimezi or honey and balsamic to adjust the balance. Add additional salt and pepper to taste. Remove the spices and bay leaves before serving.

Step 3

To preserve the sauce: In a saucepan filled with water bring 2 – 3 clean jars and their caps to a simmer. Remove with kitchen tongs. Add the hot tomato sauce to the hot jars. Let cool. Screw the lids on loosely. Using tongs with a good grip and a potholder if necessary, place the jars in a saucepan with enough water to come about an inch beneath the lids. Bring to a simmer. Remove carefully with tongs and using a kitchen towel tighten the lids. Turn the jars over to stand on their lids and let cool. Store in a cupboard or refrigerator and refrigerate after opening if you don’t use all the sauce.