Ripe Tomatoes-2 Garlic-8 Onion-1 Butter/Olive Oil Cheese-optional Brine of pickled olive-1/2 tsp Heat 2 tbsp butter or olive oil in saucepan. Add chopped garlic-8 to 10 garlic cloves. Fry till brown and smelling lovely. Add 1 large chopped onion and stir. Reduce heat to medium. Add some salt,and cook, slowly, till onions are translucent. Add 2 chopped tomatoes (ripe and soft). Puree them if they are firm.. Don't add any water. Add salt, pepper and brine. Keep frying while stirring frequently. Simmer, add a tbsp of ketchup, stir till mixed well. Add 50 ml of water, red chilli flakes and simmer. Add mixed herbs- thyme,basil and oregano. If you want it cheesy, add in 2 cubes of grated cheese or 2 slices of cheese in the step, before adding the water.(You have to Skip the water. )Let it melt and add milk instead of water. It gives a dreamy creamy sauce!! Traditionally, wine is added in Napoli sauce, but I don't use it.
It makes for a healthy, light yet wholesome winter soup.The mushroom and Bok Choy make an awesome pair while the subtle ginger-garlic and herbiness will light up your palate and calm your soup craving. INGREDIENTS Button Mushrooms- 150 grams Fresh Bok Choy- 200 grams Ginger- 1 inch Garlic- 12 cloves Onion shoots (sliced)- 1/2 cup Salt- to taste Freshly ground pepper- 1 to 1 1/2 tsp Basil- 1/2 tsp (Oregano or sage will taste good too) Butter - 2 tbsp Olive oil- 1 1/2 tsp Vegetable stock- 2 cups (I used some stock from mushrooms I had reduced for a stir-fry too) Water- 3 cups Wash the Mushrooms and slice into thin segments. Chop the Bok choy roughly into large pieces. Julienne the ginger and finely chop the garlic. Heat a deep-bottomed pan. Add the butter and some oil. Add the garlic and fry until slightly brown Now add ginger, onion shoots and toss. Add sliced mushrooms and fry. Add some salt. Add the Bok Choy and turn the mushroom over. Leave to reduce.