Yield: 1 servings
|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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Converted by MM_Buster v2.0l.