Tomato Sauce

• 250 g/8 oz ripe tomatoes, peeled, deseeded and finely chopped
• 25 ml/1

Cook the tomatoes in the oil for about 10 minutes, stirring occasionally, until they absorb their juices. Pound the garlic with the salt and add, followed by the vinegar and sugar. Cover and cook on low heat for 5 minutes, then use as required.