‘The Moro Cookbook’ by Sam and Sam Clark is one of my favourinte cookbooks. They have also written Moro Easy, and Morito (tapas).
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 (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 heat until a lot of the liquid has evaporated, a least 30 minutes. You can also leave this in a slow oven for 30 minutes or more, until the sauce is at the right consistency.
If you wish, add cinnamon or chilli with the garlic at the start.