| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 1 |
|
Shallot; finely chopped |
| 1 |
|
Fat clove garlic; finely chopped |
| 6 |
tb |
Extra virgin olive oil |
| 14 |
|
Ripe tomatoes |
| 1/2 |
|
Red pepper; skinned and diced |
| 150 |
ml |
Veg stock |
| 1/2 |
ts |
Caster sugar – to taste |
|
|
Few drops tabasco sauce or chilli sauce |
|
|
Salt and freshly ground black pepper |
|
|
Chopped fresh marjoram leaves |
| 6 |
|
Black olives |
INSTRUCTIONS
Skin tomatoes and seed them. Stone olives and cut into 4 or 5 pieces. Chop
shallot and garlic.
Chop tomato flesh reserving 2 for garnish.
Heat olive oil in a medium pan and add shallot and garlic cooking until
soft but not coloured.
Add tomatoes, pepper, stock and seasoning and cook until soft. Puree in a
blender until smooth. Return to pan.
Stir in reserved tomato, marjoram leaves and olives and heat through. Taste
and adjust seasoning. Serve with spinach parcels.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”