• 1 tbsp olive oil
  • 1 shallot, diced
  • 1 garlic clove, crushed
  • 400 g can chopped tomatoes
  • 1 tsp light brown sugar
  • 1 tbsp tomato ketchup
  • salt & pepper to season


  1. Heat the oil in a large frying pan, and sauté the shallot and garlic for 2 minutes, stirring constantly.
  2. Add the remaining ingredients and bring to a boil, squashing the tomatoes with the back of a wooden spoon.
  3. Boil, stirring frequently, for 15 minutes or at least until the sauce has thickened.
  4. Season to taste with salt and pepper.


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