This recipe is a great way of using up tomatoes that are a little past their prime and is a great base for many types of dishes including pasta, beans, fish and chicken. Add black olives or dried chilli flakes if you like.
2 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
1/2 tsp dried oregano
3 anchovy fillets (optional)
1 tbsp salted capers, rinsed
2 tbsp parsley, basil, or whatever soft herbs you have
1. Cut out any severely damaged bits of tomato and discard, then chop the rest. I don't bother peeling or seeding them, but use everything.
2. Heat the olive oil and gently fry the garlic. Add the chopped tomatoes, oregano, anchovy and capers and half a cupful of water, and simmer, stirring occasionally, for 20 minutes until nice and thick. Taste for sea salt and pepper. Chop the parsley or basil, and stir through.