Tomatoed Squid

1. 1

   Cut the squid into rings.

2. 2

   Chop the garlic and rosemary finely, and then put into a saucepan with the oil.

3. 3

   Heat the oil and saute the herbs for 2 minutes, add the quid and continue to cook, stirring frequently over a moderate heat.

4. 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. 5

   Cover with a really tight-fitting lid and simmer very gently for 2 hours (the liquid should only just bubble).

6. 6

   Open the saucepan as little as possible, but from time to time to check that the pan is not drying up.

7. 7

   Add the butter and if the sauce is too thin, thicken it slightly with a little flour, check the seasoning and serve very hot.

No additional tips available.