In which I distract you with tomatoes

Posted by Tania Kindersley.

I must admit (because like George Washington I cannot tell a lie) that I may have underestimated public anger over the expenses scandal. As more revelations come out in a demoralising drip drip drip, there is a depressing tawdriness in the air. I maintain my perspective point though: I still think that there are things which should inspire greater scrutiny, public indignation, even rage, like the fact that six British soldiers died in Afghanistan last week, on a mission that remains undefined. At the moment, it seems as if our young men and women are fighting simply to stop Afghanistan becoming a failed state. That is blood and treasure that I really care about. I mind desperately that £4.2 billion - billion - of taxpayers' money is being spent on a war that is signally failing in its mission. I care even more that the government can't get the right equipment to the troops, and that lives are being lost because of that. I persist in my belief that the majority of politicians are not corrupt, but I would like the political class to be questioned on what is really going on in Helmand Province. That would be a story I would pay to see on the front page.

But after a week of unremittingly bad news I am going to turn to more diverting matters. It is Friday, after all, even if the sun has gone in. Katharine Reeve over at The Food Digest has a rightly indignant post up about the absolutely disgusting nature of prepared tomato sauces. I have never understood why people would pay quite a lot of money for something which is so easy to cook it makes falling off a log look complicated. Making your own is cheaper, healthier, so much more delicious that there are not the words for it, satisying, and fills the kitchen with a delightfully enticing smell. Inspired by Katharine, I am offering my own version.

Tomato Sauce for Two.

Four fat tomatoes, roughly chopped

Two cloves of garlic

Small pinch of dried chilli flakes, optional

Big pinch of Maldon Salt

Olive oil

Basil leaves

Most tomato sauces involve onions, which must be softened, taking time. They also usually call for tinned tomatoes, or skinned tomatoes, but I like mine fresh and cannot be bothered with the skinning.

Finely chop the garlic; cover the bottom of a small frying pan with extra virgin olive oil and put on a very, very low heat. Cook the garlic, gently, gently, stirring about a bit, for a couple of minutes. It must not brown or it will grow bitter. Then throw in the tomatoes and the chilli flakes (should you choose to use them), turn up the heat to medium, and let it all cook for about ten minutes, stirring a little from time to time. I like my sauce with a bit of bite, which is why I don't cook it for too long. If you prefer a more soupy sauce, then go on for about twenty minutes, in which time the tomatoes will collapse and reduce and the flavours will intensify. Just keep an eye on it to make sure it does not catch.

When you are ready, throw in a pinch of Maldon salt and as many torn basil leaves as you fancy. (I say torn because the purists insist one must never cut a basil leaf on pain of death. I do admit that sometimes I do chop them up, or even snip them in with scissors. It's very naughty, but I find it quicker and easier than tearing.) Taste. You may like to add a little dash of very fruity olive oil at the end, for flavour. Eat with spaghetti or penne or whatever you wish.

Sarah also has her own lovely version of tomato sauce here.

Since we are talking of tomatoes, and it is the season for them, I am throwing in a bonus recipe. I made this last night for my supper, on a whim. I roast tomatoes all the time, but had not eaten them in this way before, and I must confess the whole thing was a roaring success.

Take as many tomatoes as you fancy. Slice them in half and put them in an ovenproof dish. Very finely chop a little garlic and sprinkle on the tomatoes. Then throw a few herbs on top - really whatever you want. I use parsley, or oregano (my oregano has gone crazy this year, so I am using it with everything), or basil. You could go mad and combine all three. They should be fresh, for preference. Then it's just a drizzle of olive oil and a good scattering of sea salt and into a medium oven for fifteen to twenty minutes.

I know I am always banging on about not letting the garlic burn. This is the one thing I make where the garlic will burn, because of the heat of the oven. I think in this case it works, because the slight nutty bitterness you get is offset by the glorious sweetness of the roasted tomatoes.

When the tomatoes are ready, take them out, arrange them lovingly on a nice white plate, and throw over some buffalo mozarella, torn into chunks. The contrast in taste and texture is what made this so delicious - the cool, slightly tart mozarella throws into relief that hot, intense tomatoes. It's a fabulous variation on the classic tomato and mozarella salad. It also looks very pretty, with the whole red and white thing going on. And it is a perfect supper for a tired cook, because the entire preparation takes no more than four minutes, with the twenty minute cooking time giving you a perfect moment for a nice glass of Orvieto.