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Ingredients
- 6 tbsp extra virgin olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 12 tinned and peeled tomatoes
- Salt and pepper
- 200g nettle leaves, washed and dried
Method
Heat olive oil in saucepan and gently fry onion and garlic for a couple of minutes, without letting them colour. Mash tomatoes with fork and add to pan. Mix well, add a couple of good pinches of salt and simmer gently for 15 minutes. Add nettle leaves whole, stir and simmer for three minutes. Adjust salt and add some cracked pepper.
Makes 2 cups
