This is a delicious tomato sauce, that is perfect when it's simply served over pasta and topped with fresh parmesan.
Yet, it's also a really versatile sauce that goes brilliantly well with a variety of toppings, including pan-fried or griddle chicken, king prawns, meatballs or even chicken milanese.
Alternatively, you can just stir in a handful of olives and capers and top with chorizo, bacon or even a tin of tuna.
It's a really handy sauce to have in the freezer, so I often make a double batch and freeze portions for another day.
2 tablespoons of olive oil
1 white onion
2 cloves of garlic
2 x 400g tins of chopped tomatoes
2 tablespoons of sun-dried tomato paste
2 tablespoons of dried oregano
1 bay leaf
Pinch of brown sugar
1 tablespoon of red wine vinegar
Seasoning
Handful of basil leaves
80g - 100g spaghetti per person
Parmesan to serve
- Finely dice the onion.
- Heat the olive oil in a lidded sauté pan or large saucepan.
- Add the onion and sauté until translucent.
- Add the crushed garlic and stir for a further 1-2 minutes, being careful not to let the garlic burn.
- Pour in the chopped tomatoes and red wine vinegar, then stir in the sun-dried tomato paste, dried oregano, bay leaf and sugar. Season well.
- Bring the tomato sauce to the boil then cover, lower the heat and simmer for 30-35 minutes.
- Remove from the heat and stir in a handful of torn basil leaves.
