

Pick over the mussels, removing any beards.
Cut a cross in the bottom of each tomato and pour boiling water over them.
Let stand for a minute then slip off the skins and remove the cores.
Heat the olive oil and saut the onion, fennel and garlic over a gentle heat until tender.
Add quartered tomatoes and the sugar, stir then cover and simmer for 30 minutes.
Check the seasoning and add salt and freshly ground pepper as necessary.
Tags easily organize this recipes in your Preferences
Comments