Tomatoed Squid

Directions

1. 1
   Cut the squid into rings.
2. 2
   Chop the garlic and rosemary finely, and then put into a saucepan with the oil.
3. 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. 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. 5
   Cover with a really tight-fitting lid and simmer very gently for 2 hours (the liquid should only just bubble).
6. 6
   Open the saucepan as little as possible, but from time to time to check that the pan is not drying up.
7. 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.