Add olive oil, herbs and garlic to a pan and heat very gently. Add the tinned tomatoes, sugar, courgette and carrot. Stir well and simmer for a few minutes. Add the passata and tomato puree and bring to the boil. Turn down to a simmer and cook for approximately half an hour. Season. Leave to cool and blend.
Tips
Also delicious using fresh chopped tomatoes instead of tinned.
Great as a sauce for meatballs or chicken parmagiana.
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