Bravo the Bravas Sauce

I really love the Moro books by Sam & Sam Clark, and their Eastern Mediterranean food is brilliant if you are trying to avoid cholesterol... overall they use a lot more olive oil than butter, and on the odd occasion butter does feature in their recipes, you can just replace it with (less) olive oil. This sauce is very very simple to make, but delicious. Intended to go with Patatas Bravas - we ate this with just pasta and a green salad last night.


  • Tin Tomatoes
  • 1 or 2 Cloves Garlic
  • Red Chilli (optional)
  • Sprinkle of Thyme / Oregano
  • Olive Oil

Heat a very small amount of olive oil in a pan, and wait until hot.

Finely slice or chop your garlic and add it to the pan.  Don’t let the garlic get too brown (burnt garlic is not good). If you are adding chopped chilli, add this now too.

Fairly quickly, add the tin / tins tomatoes; the thyme and/or oregano (dried or fresh) and some salt and pepper.

Gently cook until nearly all the liquid has reduced away from the sauce.  It should be really thick, sweet and tasty.  This takes around 15 minutes or so – if you want the sauce to be sweeter, add more water and reduce down again.

This sauce has lots of brilliant applications – you can eat it with virtually anything but is particularly good with potatoes (patatas bravas) and pasta and makes a great pizza sauce too.

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