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TOMATO AND BASIL DIP

2 teaspoons pure olive oil
1 small onion, finely chopped
400 g can tomatoes in juice
1 clove garlic. crushed
2 teaspoons sugar
1 tablespoon finely chopped basil
salt and freshly ground black pepper to season
Heat oil in a saucepan. Cook onion for 4—5 minutes until soft. Add tomatoes, garlic and sugar, breaking up the tomatoes with a wooden spoon. Simmer for 15 minutes or until thick. Stir in basil. Season to taste. Serve at room temperature.
Makes about 3/4 cups.
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