
Preparation
Step 1
Heat the oil in a medium saucepan over a medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to the boil. Lower the heat and simmer, covered, for 10 minutes.
Step 2
Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Cook's note: For more texture, add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavour.
©foodnetwork
Ingredients
2 tbsp extra-virgin olive oil
1/4 medium onion, diced (about 3 tbsp)
3 cloves garlic, chopped
800g whole, peeled, tinned tomatoes in puree, roughly chopped
Sprig of fresh thyme
Sprig of fresh basil
2 tsp salt
Freshly ground black pepper