Tomatoed Squid

Ben Ross's Note:

Another squid lovers dish. Squid is a very Australian food as there are so many caught. Every time I go fishing I catch at least 2-3 squid. The main difficulty with squid is making sure that they are tender. I would suggest serving this dish with rice.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 1 (2 lb) squid
• 2 garlic cloves
• 1 sprig rosemary
• 125 ml vegetable oil
• 600 g ripe tomatoes
• salt and pepper
• 50 g butter

Directions:

1. Cut the squid into rings.
2. Chop the garlic and rosemary finely, and then put into a saucepan with the oil.
3. Heat the oil and sauté the herbs for 2 minutes, add the quid and continue to cook, stirring frequently over a moderate heat.
4. Wash and sieve or blend the tomatoes and add them to the pan together with some salt and a few twists of pepper.
5. Cover with a really tight-fitting lid and simmer very gently for 2 hours (the liquid should only just bubble). Open the saucepan as little as possible, but from time to time to check that the pan is not drying up.
6. Add the butter and if the sauce is too thin, thicken it slightly with a little flour, check the seasoning and serve very hot.