Tomato Ragout

In Portuguese gastronomy the base of some fish or meat dishes is the tomato ragout. This ragout also called tomato sauce can also be served as a side dish with for example fried eggs or simple served with some very nice Portuguese bread.
 

Ingredients:

  300g  mature tomatoes
  1  onion
  1  parrot leaf
  1  garlic tooth
  2  soup spoons of Olive oil
  1  tea spoon of sugar
  Salt on taste

Preparation:

Cut the onion, the garlic and the tomatoes in small pieces.
Put the onion and the garlic in a frying-pan. Add the olive oil to the frying-pan and put them in the stove at half power.
Let it cook until the onion get the golden brown color (approximately 5 minutes).
Add the tomatoes to the frying-pan together with the parrot leaf, the salt and sugar.
Let it cook for approximately 25 minutes.
The tomato ragout is ready.

 
 
 
We will present some more intrudutory notes about portuguese cooking.

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