Omelette

Instructions

1. Halve 200 g of ripe tomatoes and coarsely grate the cut sides on a box grater, discarding the skins; alternatively skin them in boiling water and chop finely. You want pulp, not chunks.
2. Set a 20 cm non-stick or heavy frying pan over medium heat and add 1 tbsp of sunflower oil. When it shimmers, scatter in 0.25 tsp of ground turmeric and swirl for 10 seconds until fragrant, do not let it darken or it turns bitter.
3. Tip in the grated tomato along with 1 tsp of tomato purée and 0.25 tsp of salt. Cook uncovered over medium heat for about 7 minutes, stirring now and then, until the liquid has evaporated and the mixture is thick and jammy with oil beading at the edges.