Tonia's best tomato sauce
I suggest you make up a big amount and freeze it in batches, so when you don’t have much time you can just take it out of the freezer, throw in some prawns and you have a great meal!
This is wonderful on its own on some brown rice but it is also a great base for fish or meats, like meatballs a la Greque.
Ingredients
4 tbsp olive oil1 large onion, finely chopped4 cloves of garlic, crushed2 x 400g cans plum tomatoes1 tbsp red wine vinegar4 stems of fresh basil4 stems of fresh thymeExtra 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 stems, reserving the leaves. Season lightly
Bring to a steady simmer, part-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