|Cauldron of Onion Tomato Sauce bubbling away
Here is what you'll need for the sauce. Makes about 1 litre of sauce.
2 cans diced tomatoes. (I like to use the ones that say Plum or Romano. You can get whole canned ones and dice them yourself as well)
1 700g Jar of Passata.
2 yellow onions - diced
4 cloves of garlic - finely chopped
3-4 sprigs of fresh thyme
2 sprigs fresh rosemary
Salt and freshly ground black pepper
few teaspoons of sugar to taste
1. Prep the diced/chopped tomatoes. Remove from the can and strain them. discard the liquids. Set aside
2. Over medium heat, heat about 2-4 tablespoons of cooking oil in a large saucepan or large deep sided saute pan. When oil is heated up (Rolls around easily in the pan) add in the onions and fry for 1 minute, then add in the garlic. Fry for a few more minutes until the onions become soft and translucent (Not brown).
3. Add in the tomatoes and fry for another 3-4 minutes. Then add in the passata. Mix well and allow to simmer for about 10 minutes over low heat.
4. Add in the thyme and rosemary. You can tie the herbs together so that they are easier to fish out later. Allow to simmer over low heat for at least 45 minutes. Stirring occasionally, to prevent the bottom of the sauce from burning.
5. After the sauce is allowed to simmer and cook down, allow to cool and store. Use as needed.