Making this sauce by mixing spices and herbs with a drained can of chopped tomatoes was something of a revelation for me when I first tried it out (necessity being the mother of invention, as they say) and I share it with you now. It gives you a lovely thick, spicy sauce just perfect for nacho-type dishes or just as a dipping sauce; no need to shell out for long-life jars of incredibly salty, yet suspiciously sweet, 'salsa' ever again!
Sausage Nacho Platter
6 flour tortillas, cut and baked as above
400g can chopped tomatoes
2 tsp mild chili powder
1 tsp ground cumin
1 tsp dried oregano
400g can mixed beans, drained
100g sweetcorn, defrosted if frozen
4 fat spring onions, chopped
1 small red pepper, diced
150g Edam, grated
Skin the sausages and divide each into three. Heat some cooking oil in a non-stick pan and fry the sausage pieces until well cooked through (about 3 minutes a side). Meanwhile, drain the excess juice from the tomatoes, discard it and mix the chili powder, cumin and oregano in with the tomato chunks.
Spread the tortilla chips out across a very large plate, then top with the beans and the sweetcorn. Scatter over the red pepper dice and the chopped spring onion. Nestle the sausage 'nuggets' atop the vegetables, then dollop and drizzle the spicy tomato mixture all around the surface. Cover everything with the grated Edam and pop the plate in a hot oven until everything is covered in molten, oozing cheese. Serve with a crisp green salad on the side.