Public Sector Manager - - Food & Wine -

Thinly slice the gar­lic. Cut the toma­toes with the seeds into chunks.

Fry gar­lic in olive oil for a few un­til cooked but not yet coloured.Add the chilli flakes fol­lowed by puréed tomato and salt. Bring to a fairly brisk boil and cook un­til the sauce has a lit­tle body (the bub­bles get a bit big­ger) but not thick. The toma­toes should taste fresh, but no longer raw. Sea­son with pep­per and add the re­main­ing oil to fin­ish.

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