Makes 2 x 700ml bottles
2 x 800g tin crushed tomatoes (or fresh ripe available)
2 large red onions, chopped
5 cloves of garlic, crushed
2 tsp dried oregano
2 tsp dried basil (if fresh leaves are available, the better)
1 tbs raw sugar
salt & cracked pepper
Heat a non stick fry pan over low heat, spray, add onion and cook for 5 minutes or until onion has softened. Add garlic, herbs and sugar and bring to a simmer, cover and cook for 15- 20 minutes or until the sauce has reduced and thickened.
Remove lid, adjust seasonings and continue to gently simmer uncovered for another 15 minutes, stirring regularly, or until sauce has thickened to required consistency.
Add ½ cup red wine or balsamic vinegar or 1 tbs tomato paste when cooking.
Thanks to Jude Blereau’s Wholefood for the original idea for this recipe.
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