Instructions: In a large saucepan or trying pan heat the oil then add the onions.

Reduce the heat and cook the onions until they are very soff.

The onions must disappear into the tomato sauce.

This will take at least 40 minutes.

Some 5 minutes before the end of cooking add the garlic.

Now add the tomatoes and stir to break them up.

Season with salt and pepper and cook slowly stirring occasionally for at least 1 1/2 hours.

The oil should come to the surface and the sauce will be dark red and extremely thick with no juice at all.

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