Serves:
Source: Claire Tansey
Ingredients:
- 2 (28 ounce/796 ml cans of whole tomatoes)
- 1 yellow onion pealed and cut into quarters
- 2 cloves of garlic, smashed
- 1/4 cup virgin olive oil
- 1/4 teaspoon of salt
- herbs (basil, oregano, thyme)
Instructions:
- Combine tomatoes, their juices, onion and garlic in a saucepan. Bring to a boil. Reduce heat and simmer gently, uncovered , stirring every now and then and breaking up the tomatoes and the onions a little – for 1 hour hour to 1 hour 15 minutes or until the onions are very soft.
- Add the olive oil and the salt and purée with an immersion blender. Season with herbs ( I used 1 tsp of dried basil, oregano and thyme.