The Ultimate Tomato Sauce

If there’s ever a time for comfort food it's when the seasons shift from autumn to winter. This thick, scarlet red sauce is a useful addition to any fridge but particularly one that that needs to make meatballs, bolognaise, lasagne or ‘saucy pasta’ at any point during the week.
Double the quantities if you have a pan large enough, the sauce keeps well and I promise you’ll find it useful.

MY TOMATO SAUCE

3 tbsp. olive oil

2 onions, sliced

2 large garlic cloves, chopped

4 tbsp. tomato puree

2 x 400g tins good quality chopped tomatoes

200ml vegetable stock

Pinch of salt

1 tbsp. soft brown sugar

1. Start by making the rich tomato sauce: heat 3 tbsp. of the oil in a frying pan, over a medium heat. Add the chopped onion and soften over a gentle heat for 5 minutes. Add the garlic and continue to cook, stirring, for a couple more minutes. Stir through the tomato puree then pour over the tinned tomatoes and stock, season with salt and add the sugar. Stir well and then simmer gently uncovered for about 30 minutes or until the sauce is lovely and thick.