So, if any of you want this recipe here it is. You will want it, even if you think you will not. Tis adaptable also! Ok. Get yourself a pan. Drizzle olive oil in and add a red chilli, in which you have made a few incisions. Add a clove of garlic. Then take a good handful of dill and chop. Add this to the pan. Heat through but do not let it sizzle. Then add 2 400gm of good quality Italian chopped tomatoes – I use Napolina. Pop a lid on and simmer for at least 30 minutes.
Add a little sugar and a tablespoon of tomato sauce. Taste and adjust seasoning as you fancy. Remove the garlic and red chilli before using. You can use the red chilli chopped in a future pasta dish. This is a great stock tom sauce. You could use basil or coriander instead of dill – but this is for the Sea Bass dish from April 6th. Enjoy. Revel in its deliciousness.