Ingredients

• 6 x Medium large, ripe tomatoes - best quality

• 2 x Tablespoons butter - unsalted

• 4 x Tablespoons olive oil

• 1 x Medium onion - very finely diced

• 4 x Garlic cloves - peeled and heavily smashed

• 1 x Tablespoon tomato paste

• 1 x Teaspoon brown sugar

• 1 x Teaspoon dried oregano

• 1 x Teaspoon dried basil

• 1/2 x Teaspoon salt

• 1/4 x Teaspoon black pepper

Preparation

In a pot with boiling water add the tomatoes then remove once the skin has started to split. Next place in cold water before you commence removing the skins (the skins will easily peel off) and chop into 3cm chunks, removing the cores and importantly, saving the juices.

Next in a separate pot with olive oil and butter, fry down the onions and garlic until fully caramalised then add the tomato paste and the tomatoes with the saved juice, oregano, basil and sugar. Bring the mixture to a gentle boil then reduce to a simmer (uncovered) for 2 hours, mashing ocassionally to remove any lumps from the tomatoes and until the passata sauce is reduced to your preferred thickness.

Comments: For obvious reasons fresh tomatoes are preferred, however, 2 x Cans whole tomatoes will work but with reduced flavour richness.