Rinse the calamari and strain them.
In a hot pot, stir to sauté the onions, until caramelized. Pour in the olive oil and when hot, add the calamari, "Santorini" tomatoes and sauté, while stirring, for 3-4 minutes.
Deglaze with the wine and allow reducing.
Then we add the grated tomatoes, allspice, water, salt and pepper to taste and stir to combine. When they come to a boil, reduce fire to medium and continue boiling for about 30-35 minutes, until the calamari is tender and the sauce has thickened. We can add some more boiling water if needed.
Remove the pot from the heat and serve the calamari "krasata" garnished with parsley sprigs.