Although this is not a pickle, I am including the recipe because it is a very useful sauce to have at hand when required, and it can be prepared in advance and stored in jars. It keeps for months if the surface remains covered with a film of oil.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Fry the onion until soft and golden in 3 tablespoons oil in a large saucepan. Add the whole garlic cloves and fry for a few minutes longer, until lightly colored.
Step 2
Add the tomatoes, salt and pepper, and the sugar. Sprinkle with oregano, and cook gently over low heat, squashing the tomatoes with a wooden spoon, until softened. Then cover the pan and simmer very gently for 1 hour, or until the tomatoes are reduced to a thick jammy sauce.
Step 3
Remove the garlic cloves and pour the sauce into a glass jar. Pour a thin layer of oil over the surface, cover the jar tightly, and store in the refrigerator.
Variation:
Step 4
A Moroccan version adds 1/2 teaspoon cinnamon and 1/2 teaspoon powdered ginger.
