| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
A, Year, At, Ballymaloe |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 115 |
g |
Onions; sliced |
| 1 |
|
Clove garlic; crushed |
| 900 |
g |
Ripe tomatoes; peeled |
|
|
Salt and freshly ground black pepper |
|
|
Sugar |
| 1 |
tb |
Freshly chopped mint or torn basil |
INSTRUCTIONS
Heat the oil in a non-reactive saucepan. Add the sliced onions and garlic,
toss until coated and cook, uncovered, on a low heat until soft. It is
vital that the onions are completely soft before the tomatoes are added.
Slice the fresh or tinned tomatoes and add to the pan with all the juices.
Season with salt, pepper and sugar (tinned tomatoes need lots of sugar
because of their high acidity). Add a generous sprinkling of chopped mint
or torn basil. Cook, uncovered for 10-20 minutes or more, or until the
tomato softens.
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