Tomato And Sage Sauce

1. 1

   1) Dice onions, chilli, garlic & sage leaves roughly. In a large saucepan, soften the mix in a good amount of olive oil. You should have the heat low enough so it can continue to soften for around 20 minutes with occasional stirring.

2. 2

   2) Cut all the small tomatoes in half. Set aside.

3. 3

   3) Quarter the large Roma tomatoes and place in a processor or blender. Add a splash of olive oil, and all of the tomato paste. Pulse blend until the mix is quite smooth and thick.

4. 4

   4) Add the small halved tomatoes to the saucepan and reduce down for around 30 minutes; again using low heat. When the water has started to separate from the tomatoes and they are soft, add in the pureed tomato mix. Stir through and allow to simmer very gently with the lid off for a minimum of 3 hours.

5. 5

   5) Turn the heat off once the sauce has thickened up a bit, and place the lid on and unless you are eating it right then, just let it sit in there until dinner time. Or allow to cool and refrigerate. Sauce just tastes better after sitting overnight in a fridge.

* Per serving · 4 servings · Values may vary.