Preparation 10 minutes
Cooking 20 minutes
Makes 2 cups
INGREDIENTS
1 tablespoon olive oil
1 clove garlic, crushed
1 onion, chopped
1 tablespoon tomato paste
2 x 400g cans Peeled Tomatoes
1/2 cup chopped basil
sea salt & freshly ground black pepper
METHOD
1 Heat oil in a large saucepan and cook garlic and onion over medium heat for 5
minutes or until softened, but not browned.
2 Add the tomato paste and cook, stirring, for 1 minute.
3 Add the Peeled Tomatoes and break up roughly
with a wooden spoon. Cook, simmering, for 10-15 minutes or until slightly
thickened; stirring occasionally. Stir in basil and season to taste; cook for a
further 2 minutes.
4 Serve over spaghetti or for use in lasagne or cannelloni.
Cook’s notes Keep in the fridge for up to 1 week or freeze for up to 3 months.
The Carousel thanks Val Verde for this recipe.
