Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Shallot; finely chopped |
1 \N | Fat clove garlic; finely chopped |
6 tablespoons | Extra virgin olive oil |
14 \N | Ripe tomatoes |
½ \N | Red pepper; skinned and diced |
150 millilitres | Veg stock |
½ teaspoon | Caster sugar - to taste |
\N \N | Few drops tabasco sauce or chilli sauce |
\N \N | Salt and freshly ground black pepper |
\N \N | Chopped fresh marjoram leaves |
6 \N | Black olives |
Skin tomatoes and seed them. Stone olives and cut into 4 or 5 pieces. Chop shallot and garlic.
Chop tomato flesh reserving 2 for garnish.
Heat olive oil in a medium pan and add shallot and garlic cooking until soft but not coloured.
Add tomatoes, pepper, stock and seasoning and cook until soft. Puree in a blender until smooth. Return to pan.
Stir in reserved tomato, marjoram leaves and olives and heat through. Taste and adjust seasoning. Serve with spinach parcels.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.