Method

• 1

  Saute the onion in the olive oil until the onion is soft. Add the garlic and gently fry for a minute or two taking care not to burn it.

• 2

  Add your tin of chopped tomatoes, the white wine vinegar, cumin, chilli powder and sugar. Simmer for as long as you can bear it (at the very least, 10 mins!) and thicken with tomato puree if necessary.

• 3

  Season with salt and freshly ground pepper to taste just before serving. It goes fantastically with cheesy nachoes or you can blitz it in a food processor for a spicy tomato sauce perfect for potato wedges. Alternatively, use it as a springboard for experimenting with your own taken on a chilli 'non' carne.