Pomodoro Sauce

Sunday is the traditional day for Pasta in Argentina. Today Mr. T took over the cooking duties, and he certainly out did himself with this deceivingly simple and insanely delicious Pomodoro Sauce, for our Ravioli.

Ingredients:
1 fresh and very ripe tomato
1 Tbsp. olive oil
1 Tbsp. sugar
salt
pepper
pimentón
1 cup tomato puree
1 olive
2 cloves of garlic
2 laurel leaves
basil leaves chopped
splash of red wine

Directions:
- Put to boil some water. Score a cross with a knife at the end of the tomato (not the stem side). Blanche the tomato for 30 seconds. Now the skin can be removed easily.

- Finely chop the tomato to a puree consistency. Put into a sauce pan.

- Add olive oil, sugar and splash of red wine. Let is simmer for 5 minutes. Add salt to taste.

- Add tomato puree and the laurel leaves to the mix. Let it simmer for another 5 minutes.

- Remove the pan from the heat and add the chopped olive and garlic, pepper, pimentón and basil.

Enjoy with two plates of pasta cooked al dente.

* Recommended to have some fresh bread on hand to clean the plate of the sauce after eating all the pasta.

Peanut Sauce

My Peanut Sauce isn´t an exact science. Plop all the ingredients into a small pan on low flame. But stir in the water until you get the consistency you want. Voila Peanut Sauce. Excellent to top Cold Vietnamese Salads, Spring Rolls or whatever you fancy really. Mr.Tango will use it like regular peanut butter on bread.

Ingredients:

* 125 g pasta de mani-peanut butter
* 15 ml azucar-sugar
* 10 ml pasta de ajies picantes-chili paste
or aji-chili
* shake in some vinegre de arroz-rice vinegar
* agua-water
* sprinkle of sal-salt
* shake in some salsa de soja-soya sauce
* bit of grated ginimbre-ginger
* fresh ajo-garlic or dehydrated garlic...whatever

Directions:

Mix together ingredients in saucepan on low. Add water until you get desired consistancy of sauce. That´s it, that´s all!