perfect tomato ragu every time
1- Cut the tomatoes in half, add the herbs and season well. roast at 180’c for 10 minutes, when cooked transfer to food processor to turn into a puree’.
2- Meanwhile in a oiled pan, cook the onion and garlic for 5 minutes till translucent.
3- Add the tomato puree to the onion and heat up.
4- drain and wash the butter beans. when the tomato mix is heated up add the butter beans. let the mix cook for 5 minutes while you prep the olives if you haven’t already done so.
5- add lemon juice and taste to adjust the acidity.
6- Now add the olives and cook till hot.
7- lastly, add the spinach and wilt down. season to taste and serve promptly.