Tomato and olive sauce

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.

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