What you need
2 x 400g tinned tomatoes
4 TBLS extra virgin olive oil
1 medium onion – peeled and finely chopped
2 small garlic cloves – crushed
2 TBLS tomato paste
1 tsp sugar (optional)
½ tsp dried oregano
1 tsp sea salt
Freshly ground pepper
Handful of fresh basil leaves – chopped
What to do
Extract the juice from the tomatoes by pressing them through a sieve into a bowl. Put aside. Discard the skins.
Heat oil in a saucepan over medium heat.
Add the chopped onion and saute until it softens – about 5 minutes
Add crushed garlic, and stir. Cook for 2 minutes.
Add tomato paste and stir. Cook for 2 minutes.
Add tomato juice, sugar, salt & pepper.
Bring sauce to the boil, then turn heat down to a simmer. Cook for 20 minutes, stirring occasionally.
Add chopped basil and cook for 5 minutes. Remove from heat.
You can store this sauce in the fridge in a clean jar for up to 2 weeks – cover with Olive Oil to stop mould forming on the top. Or once cooled, you can pour the sauce into snap-lock bags and freeze. Take out and use as needed.
Meatballs and Muffins 