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Ingredient of the week: Tomato sauce

Food By Wambui Kuria

Lifting your head up from your computer at work, you realise you only have 30 minutes left for lunch. It is that day when you did not carry packed lunch. You quickly take some money, walk to the nearest restaurant, buy some fries and chicken, pay more for tomato sauce and dash back to the office to finish your assignment. You take a few minutes to put the fries and chicken on a plate and squeeze the life out of the tomato sauce sachet.

Tomato sauce is the one ingredients we almost never forget to add to fries. There are several choices when buying tomato sauce. I prefer home-made tomato sauce. I know exactly what is in the sauce and, better still, I can tweak it to my liking.

Recipe: Blanche, skin, and chop tomatoes, set aside. In olive oil (or oil of choice), fry chopped onions and minced garlic until soft. Add tomatoes, basil, oregano and salt to taste. Cook, stirring frequently, then leave to simmer until it gets to desired thickness. Remove from the heat and set aside to cool. Blend once cooled then store in mason jars.

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