Tomato Basil Sauce by Rebar

Tomato Basil Sauce, great for freezing, serving with pasta, for pizza or lasagna, and great with eggplant rollatini. From Rebar.

• Olive oil
• 1 onion
• 6 garlic cloves
• 2 bay leaves
• red chilli flakes
• salt and pepper
• 2 tbsp red wine
• 1 x 28 fl oz can organic diced tomatoes
• 1 x 28 fl oz can organic whole tomatoes
• OR 12-15 fresh tomatoes
• 1 oz (30 g) fresh basil
• 1 tsp brown sugar

1. heat olive oil and add onion. saute until lightly golden.
2. add garlic, bay leaves, salt and chilli flakes. stir and saute for 15 minutes. Add wine and reduce by half.
3. add tomatoes. using wooden spoon, break up tomatoes roughly. chop basil and add to pot along with cracked pepper. bring sauce to simmer and simmer for 30 minutes.
4. adjust seasonings. if too tart, add a bit of brown sugar. for thicker sauce, add tomato paste. to thin it out, add more wine or vegetable stock.

A long simmer will give rewarding results.

Freeze during the summer and reheat in the winter!