Tomato sauce cooking
The recipe is very easy. Based on 400g of tomatoes fry half an onion until brown. Then add a big fat garlic clove and fry that for a moment.
Now add your 400g of tomatoes chopped up - as I was using cherry sized ones I quartered them. Add a splodge of tomato puree to make it a bit redder, about 100ml of water and simmer until the tomatoes break down and the sauce becomes thick and rich.
It's easily multiplied - adding in two normal toms from my veg box I had 1.2kg so tripled it.
Cooking will take about 20 minutes and you should get a nice smooth tomato sauce. You can then liquidise it if you wish but I prefer it with some chunks.
Then you use it as you wish - add to bolognaise for example, or throw in some chillis and you' ve got a fantastic aribiata sauce. And it freezes very well, hence why I made a big batch of it.