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Tomato sauce for slugs
Tomato sauce for slugs
added by River Cottage summers here

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Servings
  • Serves 4
Ingredients
  • •1 tbsp olive or rapeseed oil
  • •1 clove garlic, finely chopped
  • •2 tins plum tomatoes, or around 1.2kg fresh tomatoes, roughly chopped
  • •salt and freshly ground black pepper
  • •caster sugar
  • •1 bay leaf
  •  
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Directions
In a small frying pan or saucepan, heat the oil over a medium-low heat. Add the garlic and sweat gently for a minute or two – don’t let it colour. Add the tomatoes and a good pinch each of salt, pepper and sugar, as well as the bay leaf. Bring to a simmer and cook gently, uncovered, stirring occasionally, for about an hour, until thick and rich. Pass the mixture through a sieve to remove seeds and skins, then taste and check the seasoning. Serve hot, with freshly cooked slugs (see above).
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