SPICY TOMATO (BRAVA) SAUCE

Chillies differ in spiciness, but you can always add an extra teaspoon of cayenne pepper after blending if you want.

MAKES 1KG

8 dried chillies

250ml extra virgin olive oil

4 cloves of garlic, sliced

2 carrots, finely chopped

3 shallots, finely chopped

1 leek, finely chopped

1 bay leaf

sea salt and freshly ground black pepper

1kg tinned plum tomatoes, blended

caster sugar, to taste (around 1 tablespoon)

Soak the chillies in water, then cut into thin rings (keeping the seeds).

Put the olive oil, garlic and chillies into a pan on a medium-low heat, and cook to make a spicy oil – around 5 minutes. Add all the finely chopped vegetables and the bay leaf with a little pinch of salt, and cook down until really soft and mushy – around 6–8 minutes. Add the blended tomatoes and cook on a medium heat for 30–40 minutes, stirring.

Blend together and season to taste – you might need to add some sugar, or to up the spice. Or, if you think it needs cooking a little longer, to put it back on the heat.