I have to keep Wattie's tomato sauce in my pantry at all times for my partner who could not imagine a barbecued sausage without it. Personally I'm not into sweet and sticky. I'd rather eat a sausage au natural.
But it has possibilities in some Asian recipes. I went to a vegetarian cooking class once where the chef recommended always adding a spoonful of it to fried rice. I wasn't entirely won over.
However this recipe for Indonesian spaghetti from Easy Eastern Cooking by Ranse Leembruggen ( Published by Macdonald in 1986) is worth passing on. Ranse likens it to spaghetti carbonara but with an Indonesian twist. It makes a cheerful and cheap meal. Kids like it.
225 gm of cooked spaghetti
50 gm of butter
1 large onion ( sliced)
1 clove of garlic ( crushed)
2 tomatoes, peeled, deseeded and diced.
1 red chilli, seeds removed and finely sliced.
1 good tablespoon of tomato ketchup
3 eggs well beaten
25 gm of grated cheese
Melt the butter in a large frying pan, and cook the onion over a gentle heat until soft ( about 10 minute) adding the garlic halfway through.
Add the tomatoes, chilli and spaghetti, stirring well.
Add the tomato ketchup, cook gently for about 5 minutes, then add the beaten egg.
Stir well and , when the egg starts to congeal, add the grated cheese, season with salt and mix well,