International sex-bomb, past-TB sufferer and rugged love beast are but a few of the ways to describe our dear friend and saucy ex-lover, Tom Jones.
We first met Sir Tom when he was jonesing for us after we invented the knicker-throw at his gig at the Copacabana in 1968. Infatuated (and clearly driven wild by my man musk), we developed and deep and passionately love affair for the following decades.
It ended after I found out he was also bedding Annelie. We were both able to move past the pain and the hurt with a series of catfights, which led to us collaborating on the hit show Dynasty. It was hella cathartic.
While neither of us has felt able to rekindle that special relationship with Tom, we have grown closer in our mutual disdain for the Cardigans (they burned bridges with Tom, as well as houses).
Tom was in town for the night to work on a spin off for Theme Song Guy and start work on the sequel to What’s new pussycat? tentatively titled, What’s even newer pussycat? He was flying off to have a meat pie with Jessie J on the set of The Voice today, so we quickly whipped him up a batch of our Spicy TomaJones Sauce to take with him.
Like most things, we like to add a kick of heat to our tommy sauce. If for no other reason than Tommy gives a kick to our pants. In a good way.
Enjoy! Hopefully this can start to mend our feud with Jessie J?
Spicy TomaJones Sauce
Makes: 1-2 cups.
2 tbsp olive oil
2 cloves garlic, peeled and whole
1 small onion, finely diced
1 tsp chilli flakes
2 tbsp vermouth
2 x 400g cans chopped tomatoes
1 tsp sea salt flakes
1 tsp muscovado sugar
2-4 sprigs thyme
Heat oil in a large saucepan/deepish frying pan over medium heat and fry off the garlic, onion and chilli flakes for a couple of minutes. Add vermouth and cook off for a minute.
Reduce heat to low and add the tinned tomatoes, salt, sugar and thyme and simmer for 10-15 minutes or until slightly reduced. (Note: trust your gut, not my timings as I’m not the best judge of time or temperature on the stovetop).
Once reduced, remove from heat and leave to cool for about half an hour. Blitz and ready to devour. If you feel the sauce is too runny, return to the heat and reduce further until at your desired consistency.