Very Good Tomato Sauce

A homemade  tomato sauce is always useful to have, a staple of pasta dishes and easy to make. I have tried slightly different recipes, with fresh tomatoes or chopped ones in a tin. But the result can be a bit disappointing. Now I have found this variation which is the best so far. It gives a reliably tasty sauce, enough for more than one meal if it is for 2 of you and more than enough for 4.  You can freeze it in the portion sizes you want and put it on pasta or lots of different things, including fish as below.

Tomato Sauce

2 tbs olive oil
3 medium red onions finely sliced
4 cloves garlic crushed or sliced
1 large red chilli finely sliced - optional but gives it bite
1 tbs sherry vinegar
800g chopped tomatoes- 2 tins or packets
1 bay leaf
2 sprigs thyme
1/2 tsp salt
1 tsp sugar
30g butter
1 tbs capers
Small bunch basil chopped

1. Warm the oil in a shallow pan. 
2. Add the onions and cook them on a medium heat for 15 minutes or more, stirring occasionally until they are very soft. 
3. Add the chilli and garlic and let them cook a short while. 
4. Add the sherry vinegar and let it cook off. 
5. Now add the tomatoes, herbs, salt and sugar. 
6. Cook on a low heat for 30 mins and up to an hour, uncovered. Stir every now and then. Let it cook down to a thick paste like consistency. 
7. Add the butter and stir, taste and season
8. Take out the herbs and blend till smooth.
9. Add the capers and basil.

NB If you are freezing some, add only as many capers as you think looks right and freeze the rest without them or the basil.

This is a simply delicious sauce for pasta, just as it is. For two, 250 g penne will be generously covered. Add a few olives (optional)and serve with Parmesan and a salad.

Or

Fish in Tomato Sauce

1. Pour some over seasoned white fish fillets in an oven dish. 
2. Drizzle a little oil on top 
3. Cook in an oven No 6/200 for about 15 minutes or until the fish flakes when you test it with a knife.