Instructions: In a large saucepan, gently saute the onion in the oil until transparent.

Add the tomatoes and bring to the boil. Once simmering, add the tomato puree, the vinegar and sugar. Simmer for a full hour, using a wooden spoon to break up any tomato pieces. If the sauce still has pieces of tomato, pass through a sieve before bottling and storing in the refrigerator for up to two weeks. Spread thinly on pizza, use over pasta with a grated, strong, hard cheese, or use as a base for more complex meat sauces for pasta.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.