Tomato Pasta Sauce

Tomato Pasta Sauce

5 x 800g cans tomatoes (or 10 x 400g cans), pulsed in a food processor or blender (to break up, but not puree!)
1 cup olive oil
2 onions, chopped
2 stock cubes
1 tub tomato paste
Continental parsley, finely chopped (approx. 1/2 a bunch)
3 garlic cloves, finely chopped
1/2 teaspoon bi-carb soda

In a large pot gently cook the onion in oil until soft and turning golden. Add the garlic and tomato paste and cook for a couple of minutes, stirring gently, then add the parsley and cook for a couple more minutes. Add the stock cubes and tomatoes. Bring to the boil and add the bi-carb soda. Reduce heat, cover and simmer for about 2 to 2 1/2 hours. The oil will start to settle on top. Check the consistency in the last 1/2 hour and take the lid off if you feel the sauce needs to thicken. Put sauce in jars and process in a water bath for 20 minutes. Allow to cool and store in a dark cupboard. Always refrigerate unused portion after opening.

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