Fresh Tomato Sauce
1 quantity of tomato purée
2 cloves garlic finely chopped
1 onion finely chopped
1 small can of tomato paste
1 cup of wine or chicken stock
1 sausage whole for flavour
2 bay leaves
1 teaspoon fennel seeds
1 tablespoon sugar
1 tablespoon salt
1 tablespoon evoo
Heat oil in a heavy based pan.
Add onion and sausage, gently fry until onion is translucent.
Add garlic and cook until fragrant.
Add tomato paste and cook for a minute.
Add wine and cook until almost evaporated.
Add tomato purée, turn down heat.
Add bay leaves, fennel seeds, sugar and salt to taste.
Let it blip away slowly on the stove half covered for about an hour or so until it has reduced, become thicker and the flavours have amalgamated
It’s ready to use