4 medium tomatoes
2 cloves garlic, crushed
1 small brown onion, sliced thinly
1 small teaspoon of red chili paste to taste
1 pinch of salt
A few twists of your pepper grinder
2 tablespoons of tomato paste

Chop the tomatoes roughly and combine with all the other ingredients in small saucepan. Cook for about 15 mins, stiring regularly, or until the onion is soft and the sauce has thickened. Cool before serving - I usually let it stand for about 15 mins and then place in refrigerator until required.

Serves: 4

Can be stored for 3 days in the fridge.