Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 350 grams | Ripe tomatoes; chopped (12oz) |
| 2 tablespoons | Sunflower or soya oil |
| 1 medium | Onion; chopped |
| 2 larges | Clov garlic; peeled and chopped |
| 2 \N | Green chillies; seeded and chopped |
| 2 teaspoons | Ground cumin |
| 1 teaspoon | Salt |
| 1 tablespoon | Sugar or to taste |
Put the tomatoes in a small saucepan and cook over a medium heat, covered , until they are soft (4-5 minutes). Remove and cool.
Meanwhile, heat the oil over a medium heat and fry the onions and garlic until the onions are soft, but not brown (4-5 minutes).
Add the chillies and cumin and for for 30-40 seconds. Puree the tomatoes, the onion mixture, salt and sugar in a blender.
Transfer to a serving dish and cool thoroughly before serving.
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Carlton Food Network
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