CLASSIC TOMATO SAUCE 12 tomatoes or 4 x 440 g (14 oz) cans peeled tomatoes, lightly crushed 1 tablespoon oil 1 clove garlic, crushed 2 small onions, chopped 1 cup red wine 2 tablespoons chopped oregano, basil or marjoram leaves Cracked black pepper and sea salt If using fresh tomatoes, place them in a saucepan of boiling water and cook for 1 minute. Drain, peel the skins and chop the tomatoes, reserving any liquid. If using canned tomatoes, there is no need to follow this step. Heat the oil in a deep frying pan over medium to high heat. Add the garlic and onion and cook for 4 minutes or until soft.

Add the tomato, wine, herbs, pepper and salt and bring to the boil.

Allow the sauce to simmer for 20 minutes if using canned tomatoes and 35 minutes if using fresh tomatoes.

Refrigerate the sauce for up to 3 days. If you are not using the sauce within the time, then freeze the sauce in portion sizes ready to thaw and use. Tomato sauce can be frozen for 4-5 months.

VARIATIONS

ROAST TOMATO SAUCE
Use only fresh tomatoes for this recipe, halve them and place on an oiled baking tray with the cut sides up. Bake in a preheated 350°F oven for 30 minutes or until soft. Follow the classic sauce recipe, adding the roast tomatoes instead of the fresh or canned.

PROSCIUTTO AND SAGE TOMATO SAUCE
Follow the basic recipe as for the classic tomato sauce. After cooking the onion, add 6 slices of roughly chopped prosciutto to the pan with 2 tablespoons of chopped sage leaves. Serve with extra grilled crisp prosciutto pieces.

CHILI AND EGGPLANT TOMATO SAUCE
Add 2-3 sliced and seeded red chilies to the pan when cooking the garlic and onion. Chop 1 medium-sized, young eggplant (aubergine) into large pieces and add with the tomato, following the classic tomato sauce recipe.

[New Food Fast, Donna Hay]