MARINARA OR ITALIAN TOMATO SAUCE

- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 generous tablespoon olive oil
- 1 clove garlic, crushed
- 1 kg (2 lb) tomatoes, peeled and chopped or 1 kg (2 lb 3 oz) can of Italian tomatoes
- salt, pepper
Instructions:
This is the basis for fish stews and soups, and for pasta sauces.
- Brown the onion and carrot lightly in the oil. Add the remaining ingredients and bring to the boil, stirring.
- Leave to simmer, uncovered, until the sauce reduces to a fairly thick stew – at least 30 minutes. Sieve or not, as you please.
- A glass of red wine may be added to the ingredients above. And the sauce may be finished by the addition of a nice lump of butter and some cayenne or chilli flakes, but be careful not to overdo them.
- This is one of the most useful of all fish sauces. Small fish, squid, shrimps or prawns, clams and mussels can all be added to it, or cooked in it, to make the most satisfactory fish stews. Dilute with fish stock, add some shellfish, and you have a delicious soup.