Haloumi with Tomato Sauce

I cannot remember where I got this quick and simple recipe from. I suspect I read it in a colour supplement while searching for a simple dish to add to a buffet at which I was expecting a number of vegetarian guests. Eva likes this one. The amount of cooking is minimal, yet the results imply much time and thought. The following will serve two to three with ease.

1 can chopped tomatoes (or 6 large fresh tomatoes)
3 cloves of garlic
1 small onion
Half a teaspoon of oregano
1 block of haloumi
Salt and pepper to taste
I teaspoon sugar (if using canned tomatoes)

Drain and rinse haloumi under running water to remove salt. Dry with kitchen paper and cut into strips roughly half a centimetre in thickness. Make sure they are dry and fry lightly on both sides in olive oil. They are ready when each side has turned golden brown.

At the same time prepare the tomato sauce. Chop the onion and garlic and fry until soft in a little olive oil. Add oregano, salt and pepper to taste and continue to cook for a minute or two. Add tomatoes to this mix (if using fresh then skin first by immersing in boiling water for five minutes). If using canned tomatoes, now add the sugar.

Cook the sauce until it reaches a consistency similar to a pasta sauce. Try to have the haloumi ready at the same time. Transfer sauce to a serving dish and place the warm haloumi on top. This dish is great when served with a simple spinach salad, simply made by combining fresh leaf spinach with balsamic vinegar with a little salt and pepper.