- 1 tbsp olive oil
- ½ onion
- 1 garlic clove, crushed
- 50ml/2fl oz white wine
- ½ x 400g/14oz can plum tomatoes, chopped
- salt and freshly ground black pepper
- 1 tbsp olive oil
- ½ baking potato, chopped
- 1 vegetarian sausage, cut in half lengthways
- 1 sprig fresh chervil, to garnish
- For the tomato sauce, heat the oil in a saucepan and gently fry the onion and garlic until the onion is translucent, about 4-5 minutes.
- Add the white wine and simmer for about one minute, until slightly reduced. Add the tomatoes and simmer for a further five minutes. Season, to taste, with salt and freshly ground black pepper and remove from the heat. Process until smooth with a hand blender.
- For the potato and sausage, heat the oil in a separate frying pan and fry the cubes of potato and the sausage halves until coloured and cooked through, about 7-8 minutes.
- To serve, pile the potatoes and sausages onto a serving plate and pour over the tomato sauce. Garnish with chervil.