Recipe for Dinner.
60 ml/4 tbsp olive oil.
1 onion, chopped.
1 garlic clove, chopped.
6 tomatoes, coarsely chopped.
1 slice red chilli (optional)
600 ml/1 pt/1/2 cups water 15 ml/1 tbsp tomato puree (paste)
1 vegetable stock cube 5 ml/1 tsp salt Sugar.
5 ml/1 tsp cornflour (cornstarch)
45 ml/3 tbsp cold water.
Heat the oil in a saucepan and stir-fry the vegetables for 4 minutes. Add the water, tomato puree and stock cube and boil for 10 minutes. Season with salt and sugar, pass through a sieve (strainer) or place in a blender or food processor. Reheat to boiling point. Blend the cornflour with the cold water and stir into the hot mixture. Boil for 2 minutes to thicken and clear the starch. Serve with rice or pasta.