Tomatoed Squid

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

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

squid, garlic, rosemary, vegetable oil, tomatoes, salt, butter

Taken from www.food.com/recipe/tomatoed-squid-33881 (may not work)