Tomato and Leek Sauce


2 ta­ble­spoons olive oil

1 leek, finely chopped

2 cloves gar­lic, crushed

1 tea­spoon fen­nel seeds

Sea salt

400-gram tin crushed

Ital­ian to­ma­toes

1 ta­ble­spoon Worces­ter­shire sauce

Heat the oil and cook the leek, gar­lic and fen­nel seeds with a pinch of salt un­til soft. Add the to­ma­toes and Worces­ter­shire sauce and cook un­til thick and re­duced. MAKES 1½ CUPS

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