2cansorganic chopped tomato or 700 ml organic passata
2tbsporganic tomato puree
2-3tbspextra virgin olive oil
1clovecrushed organic garlic
1/2finely chopped organic onion (optional)
15gfreshly chopped organic or homegrown basil
salt to taste
Over medium heat, add the olive oil and garlic to a medium-sized saucepan until it softens. Be careful and stir regularly so that the onions don't brown, they should just soften.
Add the tomato puree, canned tomatoes or passata, a pinch of sugar (or balsamic if you're swapping the sugar out) and salt to taste. Once the sauce starts to bubble, lower the heat and simmer with the lid on for 25-30 mins until the sauce thickens.
If you've used coarsely chopped onion or chopped tomatoes instead of passata, use a stick blender to smooth out the sauce. If your pan is small enough for the liquid to cover the blender, this can be done straight in the saucepan, just be careful not to burn yourself with splashing hot sauce.
Add the chopped basil leaves and serve with your favourite pasta such as spaghetti or penne.
Tip: Use a thick based saucepan to cook the sauce as that will help to prevent burning.Serve with spaghetti or penne and finish with a splash of olive oil and a sprinkle of Italian hard cheese.