And ideal base for coating on pizzas; adding to spaghetti, meatballs or Italian sausages.

Ingredients

2 1/2 tablespoonfuls of Olive oil
4 ounces of onions or shallots – finely chopped
3 or 4 large cloves of garlic – pressed
2 400 g tins of chopped Italian tomatoes (without herbs)
2 tablespoonfuls of Tomato paste
2 level teaspoonfuls of Dried Oregano
2 teaspoonfuls of caster sugar
Black Pepper and Salt to taste
4 Sweet Basil leaves finely chopped
1 Bay leaf
1 ounce of butter

Add the oil and butter to a large saucepan and heat until the butter has melted.
When simmering add the onions or shallots and cook gently until beginning to brown.
Add tomatoes, tomato paste and all other ingredients. Simmer slowly for one hour with the lid on ; tasting after 1/2 hour to add salt and pepper to your preference. Allow to cool and then liquidize.
Keep refrigerated until use.