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Ingredients

Pasta Sauce

  • 2 x 400g tins of chopped tomatoes
  • 1 large onion (or 2 small onions) finely chopped
  • 1 clove garlic crushed
  • 2 tbsp (vegetarian) Worcester sauce
  • 2 tsp balsamic vingear
  • 1/2 tsp sugar
  • 1 tsp dried Oregano
  • Juice from 1 lemon
  • Glug of red wine (optional)
  • Salt and ground black pepper to taste
  • Olive oil for frying

For Pizza Sauce:

  • 2 x 400g tins of chopped tomatoes
  • 1 large onion (or 2 small onions) finely chopped
  • 1 clove garlic crushed
  • 2 tbsp (vegetarian) Worcester sauce
  • 2 tsp balsamic vingear
  • 1/2 tsp sugar
  • 1 tsp dried Oregano
  • Juice from 1 lemon
  • Glug of red wine (optional)
  • Salt and ground black pepper to taste
  • Olive oil for frying
  • Tomato Puree

Method

  • STEP 1
    Warm a little olive oil in a large high sided frying pan. Add the onion and the dried oregano, fry over a medium heat until the onion is soft and transparent. Add the garlic and cook for a further minute. Add the red wine if using and continue to fry for another minute.
  • STEP 2
    Add the chopped tomatoes followed by all the other ingredients. Simmer for about 30 minutes until the sauce has thickened slightly. Taste and season - add more Worcester sauce if required.
  • STEP 3
    Optional: If you have a food blender you can put the sauce through the blender on the slowest setting to get an even consistency in the sauce.
  • STEP 4
    If using as a pizza sauce: add a little tomato puree to thicken
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