- 2 tbsp. of olive oil
- 2 onions, finely chopped
- 4 cloves of garlic, peeled
- Sprig of basil, or dessertspoon dried
- Sprig of oregano, or dessertspoon dried
- 3 x 400g tins of plum tomatoes
- salt and pepper
- Place a large pan on the heat and pour in the olive oil.
- Add the onions and garlic, and cook for a couple of minutes – until translucent.
- Add the basil, oregano and the tomatoes. Using the back of a wooden spoon, mash and squash the tomatoes as much as you can.
- Season the sauce with salt and pepper.
- As soon as it comes to the boil, remove the pan from the heat. Then either, blitz with a blender, or strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push bits of tomato through. Discard the basil and garlic that will be left in the sieve.
- Return to the pan, bring to the boil, then turn the heat down and simmer for 30 minutes to concentrate the flavours.
- Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need.