2 tbsp
salad oil
125 g
onions, peeled and chopped
2 tbsp
tomato purée
25 g
salted peanuts, finely chopped
1 rounded
tsp caster sugar
1 tsp salt
1 rounded
tsp dried basil
350 g
blanched tomatoes
225 g
Mozzarella cheese
Cheese and
Peanut Scone Round Mixture
40 g black
olives |