This recipe is simple, simple, simple yet you can use it immediately hot or cold, store it in the fridge for several days or freeze it for several months. It is a recipe that goes with all style of cuisines and is simple to make as well as being very low in fats.


  • Grown you own tomatoes, chillis and basil and pick straight from the garden. Mash them all up (the number of chillis you you will need will depend on the style of chilli (e.g bird's eye chilli only ONE unless you don't want your guests to impose on you for another meal!) then place in a heavy cast iron dish or targine (even better) with a dash of extra virgin olive oil, couple of teaspoons of sugar, some greens (whatever you have in the fridge such as celery, beans - be creative) and some olives (pitted). Mix with a can of chopped tomatoes and a little water and let simmer until the mixture still has texture not straight fluid.

  • Reserve whatever you don;t want to use for the meal you are making (in the fridge or freeze).

  • Season to taste

  • The final step will relate to what you are cooking:

  • 1. Add fresh seafood to the remaining mix until cooked to perfection in the tomato mixture

  • 2. Pour over chicken or steak or any other type of meat

  • 3. With lentils for a vegetarian meal

  • 4. As a side dish to salad

  • 5. Mix with a casserole or soup

  • And, so the list of usages goes on an on.

  • It's simple, good for your health and quick and easy.


  • 1.

    As above but be creative


My only tip is to check the strength of the chillis. Once I decided to make a whole batch with bird's eye chillis and my throat and fingers were on fire for days! Perhaps wear gloves when cutting the chillis

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