- 1 tsp olive oil
- 1 small onion
- 1 tsp capers, chopped
- 1 tsp fresh chilli, chopped
- 1 clove of garlic, crushed
- 1 x 400g tin of chopped tomatoes
- 4 tbsp red wine vinegar
- 1 tbsp sugar coriander leaves to finish
Pop your pan on a medium-high heat with 1 tsp olive oil.
Add in your onion, finely diced. Give it some colour but predominantly soften it. Add your capers, chilli and garlic.
When the aromas start to tingle your nostrils, add your tinned tomatoes, season with salt and pepper and reduce for 10 minutes on a medium heat to form a thick paste.
Loosen the paste with your red wine vinegar and balance out the tang with 1 heaped tablespoon of sugar. Pop in some coriander leaves to finish!
This keeps for a month if stored in a sterilised jar.