Ingredients1 x good quality tin plum toms per person
1 clove garlic per person, finely sliced. The garlic, not the person.
splash olive oil
splash balsamic vinegar
1/2 tsp brown sugar per person (or equivalent - try maple syrup)
1 or 2 bay leaves
Salt and pepper.
fresh herbs in season - a handful of chopped sage is great, or try a mix of oregano and thyme.
Handy HintThis keeps well in the fridge for about 3 days due to the sugar, just takes a couple of minutes to heat through. Goes great with linguine or tagliatelle, also a fab base sauce for meatballs, chicken etc
Methoddrain tins whole toms in a colander and squish to a satisfying pulp in your (clean) hands. Leave to drain.
Heat oil in a small pan over a low heat for about a minute.
Add garlic, simmer for 30 secs or so.
Add drained toms.
Add balsamic and sugar / maple syrup to taste.
Bring to high heat then turn down as low as possible. Cook with lid on for 30 minutes at least. Tastes great after about 45. If too watery then leave lid off for 10 minutes - this problem usually results from low grade toms.