Portugaise

Tomato sauce with onion cooked soft in oil and a great deal more tomato flesh. Thicker, sweeter, and it holds a stuffing.

200 g — onion

40 ml — olive oil

700 g — ripe tomatoes

8 g — garlic

5 g — sugar

10 g — parsley

Cook the onion slowly in the oil for twenty minutes until it is completely soft and sweet, with no bite left.

Add the tomato flesh, garlic and sugar, and cook uncovered until a spoon drawn across the bottom leaves a trail. Then finish with parsley.

Stuffed tomatoes and peppers, omelettes, grilled sardines, rice.