Scotch Bonnet tomato sauce
- Celery – one stick
- One red pepper
- Olive oil
- Tomatoes – mixture of large and cherry if possible – say 4 large and a handful of cherry
- Scotch bonnet or other chillis – careful with the heat level though
- Dried herbs
- Tomato puree
- Chicken stock
Cut the celery and red pepper fine and fry gently in the olive oil until really soft, adding the garlic along the way. Then add the chopped tomatoes and the other ingredients and simmer until it is all reduced from looking soupy to being a proper sauce.
The key things here are the chicken stock, and the scotch bonnet – I used a whole one from Waitrose, and it was the right heat and really tasty, but Martin says that real Scotch bonnets would be far too strong so maybe the Waitrose ones are a milder variety.
Serve with rice or pasta. Could also have meatballs added.