Rich Tomato Sauce

Serves: 4

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Total Time: 50

Prep Time: 20

Cook Time: 30

• 1  onion
• 2  garlic cloves
• 50 gram(s) butter
• 900 gram(s) (2lb) ripe tomatoes, preferably plum, or two
• 400 gram(s) cans plum tomatoes with juice (see Cook's Tip)
• 45 ml (3 level tbsp) sun-dried tomato paste
• 5 ml (1 level tsp) chopped fresh oregano
• Salt and ground black pepper

Method

1. Peel and finely chop the onion and garlic. Melt the butter in a saucepan, add the onion and garlic and cook over a medium-low heat for about 8min.
2. Skin, de-seed and quarter the tomatoes, then roughly chop the flesh. If using canned plum tomatoes, chop them roughly.
3. Add the tomatoes to the onion and garlic mixture, together with the sun-dried tomato paste and oregano. Simmer, uncovered, over a low heat for 25-30min, stirring occasionally, until the sauce is thick and pulpy. Discard the oregano sprigs and season with salt and ground black pepper to taste.
4. COOK'S TIP Full-flavoured ripe, fresh tomatoes give the best result, but canned plum tomatoes are a better choice than under-ripe or flavourless fresh ones.

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