Nonna Leah’s tomato smash

Nonna Leah’s tomato smash

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4
Photographer
Patricia Niven

MRS: My Mum – a.k.a. Nonna Leah – always puts a big bowl of this on the breakfast table on Christmas day morning, usually with poached free-range egs, toast and Aberdeen sausage (some of you will know what that is, but for those who don’t, it’s similar to meatloaf).

Ingredients

Quantity Ingredient
1 tablespoon extra-virgin olive oil
1 red onion, sliced
1 x 400g tin chopped tomatoes
1 teaspoon curry powder
1 tablespoon tomato sauce (ketchup)
1 tablespoon worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt flakes
1 teaspoon cornflour (cornstarch)
poached, free-range eggs
toast, to serve

Method

  1. Heat the olive oil in a saucepan over a medium heat, add the onion and sauté until soft, about 5 minutes. Add the chopped tomatoes, curry powder, tomato and worcestershire sauces, sugar, salt and water and mix together well, then bring to the boil, cover with a lid and cook for 2–3 minutes. Remove the lid, reduce the heat and simmer for 5 minutes, until the mixture has thickened and reduced slightly and the flavours have melded together.

    Mix the cornflour together with a few tablespoons of water to make a paste, then add it to the tomato mix. Stir everything together well and return to the boil, then remove from the heat and leave to sit until ready to serve.
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