- 3 cloves garlic, chopped olive oil for frying
- 1 red chilli, left whole but pricked with a fork so it does not explode when fried
- 2 x 400g tins plum tomatoes (or chopped tomatoes)
- pinch dried oregano (or handful fresh basil leaves)
- salt and pepper 1 tsp sugar to taste
1. Fry the garlic in the olive oil on a gentle heat in a saucepan. Add the herbs and whole chilli. Cook for a couple of minutes.
2. Stir in the tomatoes, season with salt pepper. Cook for 30 minutes.
3. Remove the chilli and with a wooden spoon break up the tomatoes. Check seasoning and use as you wish and add some sugar if the tomatoes are very sharp.
Add 4 whole chillies at the start of cooking. When the sauce is cooked remove the chillies and chop them up. Add back as much chilli as you like. Wonderful served with homemade pasta. Tomato and Ginger – add 2.5cm freshly grated ginger to the sauce after it has finished cooking and stir in a handful of fresh chopped corianderTomato and Bacon – add 250g cooked pancetta when the sauce is cooked and stir in a tablespoon of mascarpone cheese.
Tomatoes are full of lycopene, a powerful antioxidant which is actually more absorb-able when cooked.
Our ever-popular Pizza Club runs this Friday night. For this recipe and more ways to jazz up your homemade pizzas come along!