300g cocktail tomatoes
bunch of oregano
2 garlic cloves
1 Tbsp olive oil
1 tsp salt
1 tsp ground pepper
2 tsp sugar
Cut cocktail tomatoes into halves.
Finely chop the jalapeño.
Heat olive oil in a pot. Add chopped fresh oregano – allow to simmer for 1 minute. Then add tomatoes, jalapeños, crushed garlic, salt, pepper and sugar. Let ingredients cook gently for 10-15 minutes.
Take off heat. Once cooled, blend together with a food processor or hand blender.
Can be used immediately as a sauce on pasta, on a pizza base or anything else that calls for a tomato based sauce. Alternatively, it can be put into containers and frozen for future use.
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