Salsa Pizzaiola

[Stocks and Sauces]

1 onion, chopped

2 tablespoons olive oil

3-4 cloves of garlic, chopped

1kg/2¼lb canned plum tomatoes

2 tablespoons tomato purée

2 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf

2 teaspoons sugar

salt and freshly ground black pepper

1. In  a saucepan sweat the onion until transparent.

2. Add the garlic and cook for a further minute, then stir in the tomatoes with their liquid, the tomato purée, oregano, basil, bay leaf and sugar. Season to taste with salt and pepper. Bring to the boil and cook very gently for about 1 hour.

3. Remove the bay leaf and check the seasoning. This sauce should be quite thick and rough but you can purée it if you like.