Author Notes: Having cooked your own tomato sauce once you will never go to a supermarket for a canned one again because not only can you eat it immediately but also keep a jar in the fridge and just heat it up any time you need it. —GoodFood
- 2 medium onions
- 4 cloves of garlic
- ½–1 fresh red chilli
- 1 bunch fresh thyme
- 14 ounces canned tomatoes (chop them roughly if they’re whole)
- extra virgin olive oil
- sea salt and freshly ground black pepper
- Slice the onions, smash and finely chop 4 cloves of garlic. Deseed the chilli and slice it thinly. Pick the thyme leaves and reserve some for garnish. Heat olive oil in a pan over a medium heat and add your onions, your chilli and the most of your garlic and stir them constantly, then after a couple of minutes add the thyme leaves but watch out – the olive oil will splash!
- One more minute – and you can add the tomatoes. Bring to the boil and simmer for 5-7 minutes. Season with sea salt and freshly ground black pepper and add some more extra virgin olive oil for a deeper flavour. The sauce is done! When serving don’t forget to garnish with chopped garlic and fresh thyme leaves – it will freshen up the look and the taste of your dish!
- You can optionally add smashed olives, or use traditional basil leaves instead of thyme. Pour the sauce over your pasta, or add it as a side to your beef, it’s even good with some kinds of fish, you can just try it and thus decide where you want it! Bon Appétit!