Pomarola Tomato Sauce

Buy or find
Olive oil, a good slosh
Brown onion, 2, thinly sliced
Salt, a pinch or to taste
Garlic coves, 4, peeled and sliced
Whole tomatoes, 4 x 400g cans (San Marzano tomatoes are best)
Basil leaves, a handful, washed

Add a good slosh of olive oil into a cast iron skillet or dutch oven and turn heat to medium-high. When the oil is shimmering, Add the onions.

Season with salt and reduce heat to medium, stirring to prevent the sauce from burning. Cook for around 15 minutes or until the onions a soft and translucent.

While the onions cook, slice the garlic.

Tip the tomatoes into a large bowl and crush with your hands. Add 50ml of water swished around one of the cans to the tomatoes. Leave until needed.

Once the onions are soft, move them to the outer edge of the pan. Add another slosh of oil to the middle of the pan. Add the garlic and fry for 10-20 seconds. Do not let the garlic burn.

Add the tomatoes. Bring the sauce to the boil and then reduce to a simmer. Season with salt and tear in the basil leaves.

Cook over low heat, stirring regularly. Scrape the bottom of the pot to prevent the sauce from sticking.

Simmer on low heat without the lid for 40 minutes.

Bring the sauce to a rapid simmer and stir in 175 ml olive oil. Let the sauce simmer for a few minutes or until the sauce emulsifies.

Blend briefly.

Serve with your favourite pasta, cooked in salted water.