Μύδια σε σάλτσα ντομάτας
Start to make the sauce. Wash the tomatoes and halve or quarter. Put them in a saucepan with a splash of water and let them simmer for a few minutes. Once the tomatoes have released a little liquid, remove from the heat. Place the tomatoes in a colander and push through with a wooden pestle (as Sofia does) or pass the tomatoes through a mouli. Place the extra virgin olive oil and garlic in a heavy based pot. Allow the garlic to become a little fragrant, but not burnt. Add the oregano and fresh tomato puree. Stir to combine and bring to a gentle simmer for 30 minutes. Add salt and a little chilli puree to taste.