Tomato Sauce

This recipe can be used right away or frozen as little nuggets in ice-cube trays, ready to pop out for later recipes such as bolognese sauce.

Ingredients:

2 onions - peeled and diced
3 lbs plum tomatoes - skinned, halved and deseeded
3 cloves garlic - peeled and finely chopped
2 tblspns of tomato puree
a glug of white wine
1 pinch of chillli flakes
1 large sprig of thyme
1 bayleaf
4 tblspns of olive oil
2 tspn of sea salt
1 tspn castor sugar
1 tspn sherry vinegar
2 pinches of freshly ground black pepper

Method:

1. Place a saucepan over a medium heat. Add the oilve oil and onions and cook until soft.

2. Add everything else to the pan. Cover and cook very gently for 2 hours, stirring occasionaly. You may need to add a little water if it begins to "catch" but the finished sauce should be thick and intense.

3. Remove the herb and chill until needed.

I like the sauce a little rustic but if you prefer yours smoother just give it a quick wizz with a handblender and push it through a sieve.