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September 27, 2010

2 ripe tomatoes

1/2 red chilli

1 clove garlic

1 finely chopped brown onion


1.  Finely chop onion, tomatoes and chilli being careful not to get chilli in your eyes.

2. Put pan or pot on the stove and heat oil, butter or margarine until it is sizzling.

3.  Lightly fry onion and garlic until it is transparent.  Do not brown.

4.  Now add chilli and cook until chilli is soft.  Then add tomatoes.

5. Add 1/2 a cup of water and bring to the boil.  Then turn back the heat to allow the sauce to simmer gently until reduced and of a sauce consistency.  Mash with a potato masher until all lumps are broken up.  Allow to stand for a day to increase flavour.

Variations:  Some people like to put this through a sieve to make it more like tomato sauce but I like the texture achieved with the potato masher.

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