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Ingredients
- 450 g (1 lb) roma (plum) tomatoes pinch of soft brown sugar
- 1 garlic clove, finely minced
- ½ teaspoon finely grated lemon zest
- 1½ tablespoons lemon juice few drops of Tabasco sauce, or to taste
- 60 ml (2 fl oz/¼ cup) olive oil
- 1 teaspoon finely chopped mint
Method
1. Remove the cores from the tomatoes. Roughly chop the flesh and put it in a blender or small processor fitted with the metal blade. Whizz for 1 minute.
2. Drain the tomato through a fine sieve, discarding the juice. Return the pulp to the blender or processor and add the sugar, garlic, lemon zest and lemon juice. Whizz until just combined. Add salt and Tabasco sauce, to taste. With the motor running, gradually add the oil. Stir the mint through the sauce.
