Ingredients:
- 1 can of pulped tomatoes
- 3 onions, chopped
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 100ml white wine
- salt and black pepper
Instructions:
- Fry the onions gently until starting to caramelise. If they stick, add a little water to the pan, and towards the end, add some balsamic vinegar.
- Add the garlic and fry for 1 minute.
- Add the tomatoes, tomato paste and white wine.
- Cook at minimum heat for 2-3 hours until the sauce has reduced and thickened.
- Season with salt, black pepper and balsamic vinegar to taste.
- Use a hand blender to mix the sauce to the desired consistency.
Keeps in the fridge for up to 1 month once opened.