2 large tins of chopped or whole plum tomatoes
3 - 4 peeled and chopped cloves of pink garlic
2 - 3 tbs olive oil
1 tsp muscavado sugar or sweetener (optional)
salt and freshly ground pepper
a few fresh bay leaves (optional)
Gently fry the chopped garlic in 1 tbs of olive oil in a saucepan until cooked but not brown.
Add the tomatoes, (if using whole tomatoes, gently break them down) salt, sugar and bay leaves if using.
Cover and simmer for approx 20 -25 mins, stirring from time to time.
Discard the bay leaves if using and add the extra olive oil and adjust seasoning.
Tip : Store in a covered glass container in the fridge for a few days.
This sauce
also freezes well and is handy for pasta dishes, chili or may be used as a pizza base.
You may also substitute tinned tomatoes for fresh, peeled and deeseeded ones during
the Summer season.
3 - 4 peeled and chopped cloves of pink garlic
2 - 3 tbs olive oil
1 tsp muscavado sugar or sweetener (optional)
salt and freshly ground pepper
a few fresh bay leaves (optional)
Gently fry the chopped garlic in 1 tbs of olive oil in a saucepan until cooked but not brown.
Add the tomatoes, (if using whole tomatoes, gently break them down) salt, sugar and bay leaves if using.
Cover and simmer for approx 20 -25 mins, stirring from time to time.
Discard the bay leaves if using and add the extra olive oil and adjust seasoning.
Tip : Store in a covered glass container in the fridge for a few days.
This sauce
also freezes well and is handy for pasta dishes, chili or may be used as a pizza base.
You may also substitute tinned tomatoes for fresh, peeled and deeseeded ones during
the Summer season.
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