Rich Tomato Sauce

Just a good all round sauce you can use for loads of things like aubergine parmigiana or pasta or pretty much anything.

Ingredients:

1 tin tomatoes

¼ cup olive oil

1 large clove of garlic

½ tsp very finely chopped rosemary (or just use rosemary salt if you have some but then don’t add the salt below)

½ tsp dried oregano

1  tblsp very finely chopped parsley

Salt & pepper

Cooking Method:

Squeeze the tomatoes from the tin lovingly over a fine sieve using your hands to squash them. This is just a really good way of breaking up the tomatoes and gives them a lovely texture. Don’t throw out the juice under the sieve as you will end up using this too.

Finely chop the garlic and fry it in a non-stick pan with the oil until done but not brown. This should only take a minute or so.  Add the squeezed tomato pulp, juice and herbs and cook gently for about 5 to 10 minutes before seasoning and using with pasta or whatever else.

Makes about 1 generous cup which should be enough pasta sauce for 4 people as a starter or 2 as a main but you sue this sauce for so many other things.