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Classic Tomato Sauce

Classic Tomato Sauce

12 tomatoes (4 cans 440g tomatoes)
1 tablespoon oil
1 clove garlic, crushed
2 small onions, chopped
1 cup red wine
2 tablespoon chopped oregano, basil or marjoram
cracked black pepper

Place tomatoes in a saucepan of boiling water and cook for 1 minute. Drain, peel the skins and chop the tomatoes, reserving any liquid. (if using canned tomatoes omit this step). Heat the oil in a deep frying pan to medium/high heat. Add the garlic and onion and cook for 4 minutes or until soft. Add the tomato, wine, herbs, pepper and salt. Bring to the boil. Allow the sauce to simmer for 20 minutes if using canned tomatoes and 35 minutes if using fresh tomatoes.

Refrigerate for 3 days or freeze in serve size portions for 4-5 months.

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