About 6-7 large very ripe very red tomatoes (if you have more, just use them, and increase the rest of the ingredient quantities) peeled* and chopped OR 1 800g can of crushed tomatoes
2 tablespoons of olive oil
4 cloves of garlic crushed
1 medium onion finely chopped
1 teaspoon dried basil or 5-6 chopped fresh basil leaves
1 teaspoon dried oregano or 10 chopped fresh oregano leaves
1 teaspoon of sugar
Salt and freshly ground black pepper to taste
About 1/3 cup of dry red wine (optional but highly recommended)
How to do it
1. In a medium-sized pot, heat the olive oil and saute the onions until they are soft (they will just start to color, don’t brown them)
2. Add the crushed garlic and stir around in the pot for a few seconds until they just start to get some color (do not let them brown otherwise they will burn)
3. Add the tomatoes, herbs, seasoning, sugar and wine.
4. Bring to the boil and then turn the heat down to low and let the sauce simmer uncovered for at least 5 minutes, and longer if possible, until the sauce had reduced (you will see the line on the side of your pot showing the original level of the sauce; I usually stop cooking when the sauce has dropped by about 1-2 cm).
Serve over pasta, use in lasagna, add ground beef and turn it into Bolognese sauce, make meatballs and cook them in this sauce…the possibilities are endless.
*To peel tomatoes, place them in boiling water for at least 5 minutes and the peels will slip off easily afterwards. If they peels don’t split by themselves, take a sharp knife and pierce the skin and they will peel back quickly. If they don’t then you haven’t soaked them for long enough, or you water wasn’t boiling.