Ingredients
14 oz /200gm tin tomatoes
1 chopped onion
1 green pepper or 1 courgette chopped
1 dried red chilli or 1 fresh green chilli chopped
½ tablespoon malt vinegar
½ tablespoon tomato puree
½ teaspoon salt, sugar and oregano
1 tablespoon oil

Method
Heat the oil in a saucepan and add the onion and chilli, stir-fry for a few minutes. Add the other vegetables and the tinned tomatoes and their juice.

Then add all the other ingredients bring to the boil cover and simmer for 30 minutes. Remove the lid and reduce the liquid by boiling rapidly or until the sauce thickens.

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