Ingredients

• One 700g - 24 oz. bottle of Italian tomato passata (tomato purée) or use canned tomatoes.
• 1 brown onion
• 3 garlic cloves
• 2 tbs of fresh oregano (or use dried)
• 4 tbs of virgin olive oil
• 1 tsp table salt
• Cracked black pepper

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 and sweat until soft.

• Step 4

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

• Step 5

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

• Step 6

  Add tomato passata (If using canned, blitz your whole tomatoes) into pot.

• Step 7

  Season with salt and pepper.

• Step 8

  Add one cup of water and simmer very gently for 15-20 minutes. Stir occasionally.

Little Tips

If using canned tomatoes, from past experience I found the whole tomatoes to be superior to the crushed ones.

If making a standard 15 x 10 inch tray lasagna, double this sauce recipe.

Make extra and freeze it so it's always on hand.