Ingredients
1/2 cup olive oil; or vegetable oil
50 g butter
2 med onions; finely diced
4 cloves garlic; crushed
6 tablespoons tomato paste
2 kg tomatoes; peeled
2 tablespoons parsley; chopped
2 tablespoons dried basil
1 tablespoon salt
2 teaspoons brown sugar
2 teaspoons chilli paste
2 teaspoons ground peppercorns; freshly ground
Preparation
Heat oil and butter in a large pot. Add onion, garlic and tomato paste and cook over low heat, stirring occasionally until onions are soft.
While onions are cooking, blanch tomatoes in boiling water, then peel.
Once onions are soft add all other ingredients and simmer slowly in semi-covered pot for 45 mins. Stir occasionally to prevent sticking. Remove lid and cook further 10-15 mins until sauce is quite thick.
Will keep several weeks chilled or can be frozen. Use as basis for all sorts of meals: with pasta, over grilled chicken, baked fish, background sauce for casseroles etc.
