Fred the vegetarian came round to our house last night with a large box of meat, some of which was a present. The rest I think for his secret meat addiction. In amongst the beef bones and brisket were some delicious Buffalo Burgers which James and I have just snaffled for lunch. To go with them I made a quick, and dare I say it myself, pretty tasty smokey tomato sauce. It’s got quite a kick to it so you don’t need much…
1/2 onion, diced
1 clove garlic
2 tbsps red wine vinegar
1tsp smoked paprika
Small pinch dried chillies
1 tbsp muscovado
Heat 1 tbsp oil in a frying pan and place over a medium to low flame. Dice the onion and add to the pan along with a pinch of salt. Allow to soften while you deal with the tomatoes.
Score the base of each tomato with a cross:
Place in a bowl of just boiled water and leave for about 1 minute (depends on the tomatoes) until the skins start to come away. Carefully remove from the bowl and place on a chopping board. Peel away the skins:
Deseed the tomatoes (I keep the seeds for Pan Tumaca) and then roughly chop.
Add to the pan with the rest of the ingredients and cook down until the tomatoes have softened. I served it all lumpy, but you could blitz it if you like. This made enough for about 6 people, but it will keep in the fridge for at least a week.