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Tomato sauce

Recipe from: 10/1/1992 12:00:00 AM
Ingredients 9
Servings 0


  • 1
    small onion, finely chopped
  • 15
    sunflower oil
  • 400
    plum tomatoes
  • 5
    tomato purée (or use more to taste)
  • 1
    clove garlic, crushed
  • bay leaf
  • salt, black pepper
  • a pinch of sugar
  • 15
    fresh origanum (or more to taste)


1. Heat a large non-stick frying pan, with oil, and soften the onion. (Cook without discolouring.) 2. Add tomatoes, purée, garlic, bay leaf and seasonings. Bruise tomatoes well with a wooden spoon. Simmer over a low heat for 40 to 50 minutes, stirring occasionally. 3. Cool and remove bay leaf. This will give a chunky sauce. For a smoother sauce, push mixture through a sieve. This sauce can be frozen or kept in the fridge for 3 to 4 days.


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