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Tomato And Olive Sauce
Yields: 1 serving(s) - Preparation Time: 30 minutes
Ingredients
- 1 shallot; finely chopped
- 1 fat clove garlic; finely chopped
- 6 tablespoon(s) extra virgin olive oil
- 14 ripe tomatoes
- 1/2 red pepper; skinned and diced
- 150 milliliter(s) veg stock
- 1/2 teaspoon(s) 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.
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