Although this is not a pickle, I am including the recipe because it is a very useful sauce to have at hand when required, and it can be prepared in advance and stored in jars. It keeps for months if the surface remains covered with a film of oil.

　　

Ingredients

serves 6

　　1 large onion, finely chopped

　　Olive oil

　　4 cloves garlic, peeled

　　2 pounds tomatoes, peeled and quartered

　　Salt and pepper

　　1–2 teaspoons sugar

　　2 teaspoons crushed dried oregano

　　

Step 1

Fry the onion until soft and golden in 3 tablespoons oil in a large saucepan. Add the whole garlic cloves and fry for a few minutes longer, until lightly colored.

　　

Step 2

Add the tomatoes, salt and pepper, and the sugar. Sprinkle with oregano, and cook gently over low heat, squashing the tomatoes with a wooden spoon, until softened. Then cover the pan and simmer very gently for 1 hour, or until the tomatoes are reduced to a thick jammy sauce.

　　

Step 3

Remove the garlic cloves and pour the sauce into a glass jar. Pour a thin layer of oil over the surface, cover the jar tightly, and store in the refrigerator.

　　

Variation:

Step 4

A Moroccan version adds 1/2 teaspoon cinnamon and 1/2 teaspoon powdered ginger.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf