The sauce is made using tomatoes and is served as part of the dish as opposed to a side dish. It is served with meat, vegetables, pasta and more. The flesh of the tomato breaks down easily and thus makes it right for sauce. Ground meat, garlic, parsley, basil, onion, oregano and pepper are popular additions, while broth and water is added to keep the moisture content high.

 

Recipes for good tomato ketchup:

 

Ingredients:

 

· Olive oil

 

· 4 cloves of garlic, peeled & finely sliced

 

· 3x400 grams of good quality tinned plum tomatoes

 

· 1 bunch of fresh basil, with leaves picked & torn

 

· Freshly ground black pepper

 

· Sea salt

 

Method of preparation:

 

Place a large non stick frying pan on the fire. Pour in four generous amounts of olive oil. Then add the 4 cloves of garlic. Shake the pan from side to side for a short time and when the garlic starts to color lightly, consider adding the tomatoes and 1 bunch of fresh basil. Use the back side of the wooden spoon to squash and mush the tomatoes as much as possible.

 

Season the sauce using the freshly ground black pepper and sea salt. When the sauce comes to boiling point, remove the frying pan from the fire. Pass the sauce through a course sieve to a bowl. You can consider using the wooden spoon to force the larger pieces of tomatoes through the sieve. Any of the garlic and basil that remains on the sieve can be discarded. However, make sure to scrape the tomato goodness from the back side of the sieve.