Tonia's best ever tomato sauce
This is wonderful on its own on some brown rice but it is also a great base for fish or meat. Tonia suggests cooking up a large amount and freezing it in batches, so when you don’t have much time you can just take it out of the freezer, throw in some protein and you have a great meal!
(Serves 4)
Ingredients:
4 tbsp olive oil1 large onion, finely chopped4 cloves of garlic, crushed2 x 400g cans of plum tomatoes1 tbsp red wine vinegar4 stems of fresh basil (can use dried basil)4 stems of fresh thyme (can use dried thyme)Extra virgin olive oil, to serveSea salt and freshly ground black pepper
Method:
Heat the oil in a pan and cook the onion for 5 minutes or until softened but not coloured. Stir in the garlic and cook for another 2 minutes.
Tip in the tomatoes and crush to break up with a wooden spoon then add the vinegar, thyme and basil, if using fresh herbs reserve the leaves. Season lightly.
Bring to a steady simmer, partly cover and simmer over a low heat for 30-40 minutes or until thick
Adjust the seasoning, add the basil leaves, roughly torn, and drizzle in a little extra virgin olive oil if you like, before serving