The Moro cookbook by Sam and Sam Clark is one of my all-time favourite recipe books. This particular recipe is from their first book, and was a revelation. Until now, if I wanted to make a tomato sauce, for example to pour on meatballs, I would have added all kinds of things, and certainly started with an onion. This recipe is easier and better.
- 1 tin organic tomatoes from the co-op (or 500g fresh tomatoes with the skins removed)
- 2 tbsp organic olive oil
- 3 cloves of garlic
- salt and pepper
- If you are using fresh tomatoes, chop them finely. If you are using tinned tomatoes, put them in a bowl and squish them up with your hands.
- In a medium saucepan, heat up the olive oil. When hot but not smoking, add the finely sliced garlic and fry until the garlic is beginning to turn brown.
- Add the tomatoes and a pinch of salt. Cover and cook over a low to medium heat until a lot of the liquid has evaporated
If you wish, add cinnamon or chilli with the garlic at the start.