Slow-Cooked Tomato Sauce
Makes 1.6l/2¾ pints/6¾ cups
3 tbsp olive oil
2 large onions, finely chopped
4 garlic cloves, crushed
1kg/2¼lb tomatoes, roughly chopped
500g/1lb 2oz/2 cups passata (strained tomatoes)
150ml/¼ pint/scant ⅔ cup red or white wine
a large handful of fresh basil sprigs
1 tsp caster (superfine) sugar
1 tbsp balsamic vinegar
salt and ground black pepper
1 Heat the oil in a large pan and cook the onions over a low heat for 10 minutes or until tender and golden. Add the garlic and tomatoes and cook for 5 minutes. Stir in the passata, wine, half the basil, the sugar and balsamic vinegar. Season to taste and bring to the boil, stirring. Cover and cook gently for 1 hour until thick.
2 Discard the basil sprigs. Finely chop the leaves of the remaining basil and stir into the sauce.