Name: Fiery Tomato Sauce
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: salt and pepper; olive oil, for cooking; a pinch of dried oregano; 400 g (14 oz) passata; 2 red chillies, deseeded and sliced into rings; 4 plum tomatoes; 2 onions, finely chopped; 2 cloves of garlic, crushed; 2 red peppers; 400-500 g (14-18 oz) dried pasta

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

Ingredients

olive oil, for cooking
2 onions, finely chopped
2 cloves of garlic, crushed

Method

Warm the olive oil in a large deep frying pan, add the onions, garlic and oregano and cook gently until translucent.
With a potato peeler, remove the skin from the red peppers and cut into 1cm (½ inch) cubes. Add the peppers and chillies to the onions and continue to cook for a further 6-8 minutes.
With the point of a knife, remove the eyes from the tomato

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Ingredients

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