Ingredients

• One 400g - 14oz. can of Italian peeled tomatoes (or peel your own)
• 1 Small onion, peeled
• 1 or 2 garlic cloves
• 1 Teaspoon of oregano (or use fresh)
• 1 Sprig of thyme (or use dried)
• 1 bay leaf
• 4 Tablespoons of virgin olive oil
• 2 Tablespoons of soy sauce
• Half a juicy lemon

Steps

• Step 1

  Firstly chop the whole onion finely.

• Step 2

  To a saucepan, add the olive oil on medium heat.

• Step 3

  Add the chopped up onion.

• Step 4

  Stew the onion until soft.

• Step 5

  Add the thyme.

• Step 6

  Add grated garlic and continue stewing for a few minutes. (Do not brown)

• Step 7

  Roughly chop some fresh or dried oregano and add to the onions with the thyme leaves.

• Step 8

  Blitz your canned whole tomatoes and add to saucepan.

• Step 9

  Add a whole bay leaf.

• Step 10

  Add the soy sauce.

• Step 11

  Add squeeze of lemon and continue cooking for 5 minutes. (remove bay leaf and refrigerate).

Little Tips

From past experience, I found the whole tinned tomatoes to be superior than the pre-crushed ones.
You can also use Passata. an uncooked tomato puree without skins or seeds.
There's no need for salt as the Soy sauce is salty. Add pepper to taste.