Lisa’s Essential Tomato Sauce
extra virgin olive oil
tins (400 g)
Italian peeled tomatoes
or 16 – 20 roma (egg) tomatoes
if using fresh tomatoes
or to taste
ground black pepper
Heat the olive oil in a deep frying pan on medium heat and sauté the onion until very soft but not brown, about 20 minutes.
If using fresh tomatoes, cut a cross into the end of each tomato and put them into a large bowl. Cover with boiling water and allow to stand for 15 minutes. Tip off the water and peel the tomatoes.
Chop the tomatoes, keeping the seeds and juice and set aside.
Increase the heat in the pan and add the tomato paste and cook for a minute or so, stirring.
Add the garlic, tomatoes, water (if using), salt and pepper. Stir and bring to the boil, turn the heat down and simmer for 2 hours, stirring from time to time. Taste for seasoning.