A simple, spicy tomato dish.

ripe tomatoes 1kg
onions 2
garlic cloves 3
olive oil 4 tbsp
green chillies 2
sea salt
freshly ground black pepper
flat-leaf parsley and mint sprigs (to serve)
slices of bread or pita
extra virgin olive oil (to serve)
  1. Peel the tomatoes and then roughly chop each one, discarding the core but keeping the seeds. (To peel the tomatoes - score an x on the bottom, place them in a bowl with boiling water for a few minutes, then put them in cold water and peel the loose skin.)
  2. Peel and finely chop the onions and garlic cloves. Place the olive oil in a wide saucepan or large frying pan over a low heat. Add the chopped onion and garlic and fry for 10 minutes, until soft and translucent. For a gentle chilli heat, pierce the two chillies all over with the tip of your knife and add them to the pan, along with the tomatoes. If you like it fiery, deseed then finely chop one or both chillies before adding them and the tomatoes to the pan.
  3. Season well and turn the heat up a little. Fry for 15-20 minutes, stirring often, until the tomatoes have softened and thickened and juice has reduced.
  4. When the tomatoes are almost ready, pick and finely chop the parsley and mint leaves. Toast the bread or pita, if you like, and drizzle with extra virgin olive oil. Sprinkle the herbs over the top of the tomatoes, and serve with the bread on the side.