Spicy tomato sauce


2kg very ripe tomatoes, skinned
500g shallots
25ml olive oil
10g sugar
1 whole bulb garlic
5g sumac
pinch chilli powder

Finely slice the shallots and fry in the olive oil in a deep, heavy bottomed pan.
Grate, press or very finely slice all the garlic cloves and add to the onions.
Fry together for 5mins, then add the sugar, sumac and chilli.

While frying, deskin and roughly chop the tomatoes. Then add to the onions.

Cook until reduced to your preference. The longer the sauce cooks the deeper and sweeter it will become (to a point).

Good with polenta cakes, on pizza or with pasta