Tomato Sauce

I use this recipe for anything from lasagne to pizza. If you don’t have a blender (or don’t feel like washing up), simply chop the onion up more finely, add a little less water, and use your spoon to mash up any large chunks of tomato from the can.

Finely chop 1 small red onion and 2-3 cloves garlic. Heat a generous spoonful of oil in a saucepan and fry the onion and garlic until they are golden brown. Add 1 400g can chopped tomatoes then refill the can with water and add that in too. Stir in a heaped teaspoon of vegetable stock and a generous sprinkle of herbs of your choice (I use oregano and thyme). Bring to the boil then reduce to a medium heat and bubble for 15-20 minutes. Stir in 1/2 teaspoon brown sugar (white is fine) and 1 teaspoon soy or Worchester sauce. Take off the heat and allow to cool a little, then blend. Add salt and pepper to taste. If your sauce is too thin, stir in a spoonful of plain flour and cook for an extra 3-4 minutes.

To use as a pizza sauce, omit the can of water.

Freezes well, or lasts for a few days in the fridge.

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