Sweetcorn With Tomato Sauce

450 g/1 lb frozen or canned sweetcorn kernels
Sauce:
50 g/2 oz polyunsaturated margarine
450 g/1 lb tomatoes, skinned and finely
chopped, or 1 x 400 g/14 oz can tomatoes
4 chives garlic, peeled and crushed
1 tablespoon paprika
1/2 teaspoon brown sugar
salt
freshly ground black pepper
dash of vinegar
4-6 tablespoons water

Heat the margarine in a saucepan and saute the tomatoes and garlic for 2 minutes, breaking the tomatoes down with a wooden spoon. Add the paprika, sugar, salt and pepper to taste, and the vinegar. Cook over a very low heat for about 15 minutes or until the mixture is reduced to a pulp.

Meanwhile, cook the frozen sweetcorn in a little water until tender. If using canned sweet- corn, heat through. Drain the sweetcorn and transfer to a serving dish.

Add just enough water to the tomato mixture to make a thick sauce. Spoon the tomato sauce over the sweetcorn and serve hot.

SERVES 4