Heat 1 tablespoon oil in a saucepan and gently cook one chopped onion for 5-10 minutes until softened and translucent.
Add one clove chopped garlic and cook for 1 minute.
Add a 400g (14oz) can of chopped tomatoes and bring to simmering point.
Stir in 1 tablespoon tomato purée and 2 teaspoons dried mixed herbs. Simmer gently for at least 15 minutes. Season to taste and use as required.
Notes
Cook's Tips
Longer cooking will subtly develop and intensify the flavour. Do this if time permits. If the sauce starts to thicken too much, then just add a little water.
You can purée the soup or push through a sieve to make a smooth tomato sauce. (Italians often do this.)
The sauce works well with dried herbs such as mixed dried herbs or oregano, making it a great store cupboard recipe. In the summer, I add fresh basil from the garden torn into pieces for the last couple of minutes of cooking.
If you have a glut of tomatoes you can make this with fresh tomatoes. Skin the tomatoes (plunge into boiling water for 10 seconds then peel) and roughly chop. You can also use them unpeeled if you like.
To storeThe sauce can be made in advance. Cool and chill until required. Keep chilled in a covered container for up to 4 daysFreeze for up to 6 months.Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning.)