INGREDIENTS
2 cloves garlic, chopped
2 tbsp olive oil
60ml / 2fl oz white wine vinegar
30ml / 1fl oz vegetable stock
4 tbsp tomato puree
3 tbsp black olives, chopped
Salt and pepper to taste
Handful of mint, roughly chopped
Recipe continues
METHOD
Sauté the garlic in olive oil until lightly browned, then add the white wine vinegar and allow to reduce.
Add the vegetable stock, tomato puree, olives, mint, salt and pepper and cook for a few more minutes. Serve with roast meat, such as lamb or chicken.