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.
INGREDIENTS:
- 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
METHOD:
- 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.
You can use this recipe with the meatball recipe, with double or treble the quantity. It is quicker and easier.