2 cloves of garlic, peeled and crushed
1 small red onion, finely chopped
2g thyme leaves
Half a bay leaf
50ml olive oil
30g tomato purée
100ml tomato juice
250g fleshy, ripe, chopped tomatoes
Salt and pepper
Soft brown sugar (optional)
Method Sweat the onions, garlic, thyme and bay leaf in the olive oil until soft. Add the tomato purée and tomato juice and reduce.
Add the chopped tomatoes and basil stalks (tied in a bunch) and simmer gently over a low heat for half an hour. It should reduce enough to have a thickish pouring consistency when cool.
Adjust the seasoning if necessary. A little sugar may help if the sauce is too acidic.
By Alan Bird, The Ivy