Tomato and olive sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Shallot; finely chopped | |
| 1 | Fat clove garlic; finely chopped | |
| 6 | tablespoons | Extra virgin olive oil |
| 14 | Ripe tomatoes | |
| ½ | Red pepper; skinned and diced | |
| 150 | millilitres | Veg stock |
| ½ | teaspoon | Caster sugar - to taste |
| Few drops tabasco sauce or chilli sauce | ||
| Salt and freshly ground black pepper | ||
| Chopped fresh marjoram leaves | ||
| 6 | Black olives | |
Directions
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.