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Ingredients:
•    1 tablespoon oil
•    1 onion (white or red)
•    2 garlic cloves
•    2 tins of chopped or plum tomatoes or 400g passata
•    1 tablespoon tomato puree
•    1 teaspoon dried mixed herbs or 2 tablespoons of chopped fresh basil/ parsley
•    1⁄2 teaspoon sugar
•    1⁄2 teaspoon chilli flakes (optional)
•    1 teaspoon salt
•    1⁄2 teaspoon pepper

Method:
1.    Finely dice the onion and crush or thinly slice the garlic.
2.    Warm the oil in a saucepan on a medium heat then add the onion. Stirring frequently, allow the onion to saute for 5 minutes until soft and translucent (don’t let them brown around the edges).
3.    Next add the crushed or sliced garlic and stir for 30 seconds.
4.    Pour in the tomatoes, herbs, sugar, chilli flakes (if using), salt and pepper into the pan and bring to a boil.
5.    Turn the heat down and simmer for 10-15 minutes (if you used tinned plum tomatoes, mash these with a wooden spoon as they cook).
6.    Once thickened, your sauce is ready. Use immediately in lasagne, bolognese, chilli or freeze in pouches and defrost when needed.

Recipe created for #FoodSavvy Norfolk & Suffolk