Main Courses European Frying
August 21, 2015
800g tin of whole plum tomatoes
3 tbsp olive oil
2 garlic cloves, peeled and cut into slithers
1 ½ tsp of sea salt
½ tsp freshly ground black pepper
Handful of fresh, chopped basil
1 tsp dried oregano
2 tbsp Canderel granules
Heat one to two tablespoons of olive oil in a pan and fry the garlic until soft but not brown.
Add the tomatoes, some salt and pepper and cook fiercely, stirring constantly. As they cook, the tomatoes will break up and release their juices.
When this liquid has evaporated, remove from the heat.
Add the remaining olive oil, basil, oregano and Canderel.
Tip: If you aren’t going to serve the sauce immediately, cool it quickly and store. When you’re ready to use it, re-heat it thoroughly and only then add the Canderel.