2 tbsp olive oil
1 small onion, chopped
1 garlic clove, chopped
425 g (14 oz) can chopped tomatoes
2 tbsp chopped parsley
1 tsp dried oregano
2 bay leaves
2 tbsp tomato puree (paste)
1 tsp sugar
salt and pepper
1 small onion, chopped
1 garlic clove, chopped
425 g (14 oz) can chopped tomatoes
2 tbsp chopped parsley
1 tsp dried oregano
2 bay leaves
2 tbsp tomato puree (paste)
1 tsp sugar
salt and pepper
method
1. Heat the oil in a pan over a medium heat and fry the onion until translucent. Add the garlic and fry for another minute.
2. Stir in the chopped tomatoes, parsley, oregano, bay leaves, tomato puree (paste), sugar, and salt and pepper.
3. Bring the sauce to the boil, then simmer, uncovered, for 15 - 20 minutes until the sauce has reduced by half. Taste the sauce and adjust the seasoning if necessary. Discard the bay leaves before serving.
2. Stir in the chopped tomatoes, parsley, oregano, bay leaves, tomato puree (paste), sugar, and salt and pepper.
3. Bring the sauce to the boil, then simmer, uncovered, for 15 - 20 minutes until the sauce has reduced by half. Taste the sauce and adjust the seasoning if necessary. Discard the bay leaves before serving.
rate this recipe
1.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
