Using canned chopped tomatoes for this dish saves time, and they are preferable to plum tomatoes which tend to be on the watery side.
1 small onion, chopped
1 garlic clove, crushed
1 tbsp olive oil
200 g (7 oz) can chopped tomatoes
2 tsp tomato puree (paste)
1/2 tsp sugar
1/2 tsp dried oregano
1 bay leaf
salt and pepper
1 garlic clove, crushed
1 tbsp olive oil
200 g (7 oz) can chopped tomatoes
2 tsp tomato puree (paste)
1/2 tsp sugar
1/2 tsp dried oregano
1 bay leaf
salt and pepper
method
1. Fry the onion and garlic gently in the oil for 5 minutes until softened but not browned.
2. Add the tomatoes, tomato puree (paste), sugar, oregano, bay leaf and seasoning. Stir well.
3. Bring to the boil, cover and simmer gently for 20 minutes, stirring occasionally, until you have a thickish sauce.
4. Remove the bay leaf and adjust the seasoning to taste. Leave to cool completely before using. This sauce keeps well in a screw-top jar in the refrigerator for up to a week.
2. Add the tomatoes, tomato puree (paste), sugar, oregano, bay leaf and seasoning. Stir well.
3. Bring to the boil, cover and simmer gently for 20 minutes, stirring occasionally, until you have a thickish sauce.
4. Remove the bay leaf and adjust the seasoning to taste. Leave to cool completely before using. This sauce keeps well in a screw-top jar in the refrigerator for up to a week.
serving amount
makes 175 ml (6 fl oz)
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