Spicy Marinara Sauce

Method

• Thinly slice the garlic and chop the onion.
• Add the oil to a frying pan and heat to moderate temperature. Add the chopped onion and garlic and stir. Once softened, add the paprika, cumin, cayenne and oregano and leave for a minute to release the flavours.
• Next, add the chopped tomatoes, purée and balsamic vinegar, stirring well.
• Simmer for 10 minutes.
• Pour the sauce into a food processor and blitz until smooth.
• Pour back into the pan, add the salt and pepper, and leave to reduce further. Simmer for at least another 10 minutes.
• If you’re not using the sauce straight away, leave to cool then transfer into a sterilised jar. It will keep in the fridge for a couple of weeks.

NOTES: If you are using fresh tomatoes rather than tinned, add an extra tbsp of pepper or tomato purée.