A paste-y thick tomato sauce for the delight of pizzas and pastas everywhere.

• 2 cans of peeled roma tomatoes
• 4-5 cloves of garlic
• A glug of olive oil
• A glug of red wine
• 1 teaspoon of thyme
• Salt, pepper to taste

1. Preheat your oven to 200C/400F.
2. Empty the 2 cans of tomatoes into a baking dish, along with the garlic cloves and olive oil. Give a sprinkle of salt while you’re at it. Use a little less salt than you would think. Pop that thing in the oven for an hour.
3. Take the baking dish out of the oven. The tomatoes and garlic should be a nice, healthy brown. Mash up the tomatoes and garlic with whatever utensil tickles your fancy. I won’t judge you.
4. Taste for seasoning and adjust. Stir in a glug of wine, and the thyme. Pop it back in the oven for another 15-30 minutes, depending on how thick you want your concoction. It’ll probably start to caramelize a bit around the edges, which is only a good thing.

The final result is oh-so-very rich with tomato-y goodness. Stir in some chili flakes for a kick or even a teaspoon of lemon juice for some extra tang. Really fantastic on whatever starch you want to grace with its presence.

Concentrated with Jana Hunter – There’s No Home

Inspired by a Thai place we used to eat at in those halcyon days, back in San Diego.

• 1-2 tablespoons of Chinese mushroom sauce. (This is that pseudo-oyster sauce you find at the good markets.)
• 2 limes, juiced
• 1 clove of garlic, minced
• 1-2 tablespoons of chili sauce/sriracha
• 1 teaspoon of dark sesame oil
• 1 tablespoon of water

1. Yes. You mix it all together.

The result is a dressing chocked full of umami. Slightly sweet, slightly spicy, mega-savory. We brushed this on some seared aubergines and courgettes to top a salad. Versatile as a marinade, dressing, sauce, what have you.

Marinated with The Dodos – Visiter

Oh, tasty days, here comes the peanut sauce.

• half medium shallot, minced
• 1 clove garlic, minced
• 1 tablespoon ginger, minced
• 1 chile (or whatever), minced
• 1 can coconut milk
• 4 tablespoons crunchy peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• juice of 1 lime
• salt to taste

1. In a small saucepan, saute the shallot, garlic, ginger, and chile until golden.
2. Add the coconut milk, peanut butter, soy, and sugar and bring to a simmer. (For maximum mixing pleasure, use a whisk.)
3. Simmer away for like 20 minutes or so, mixing frequently. Taste as you go and adjust salt/sweet/spicy magical combo to your liking
4. Off the heat, stir in the lime juice.

Tonight we ate this with some broiled cauliflower (because they were out of broccoli at the grocery) and fried tofu.

We make a mega-spicy version of this to bathe spring rolls in.

Documented while rocking: My Bloody Valentine – Loveless