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Ingredients
- 150ml olive oil
- 4 med Spanish onions, finely shredded
- 2 garlic cloves, finely shredded
- 1 tbsp sea salt
- Freshly ground white pepper
- 400g tin whole tomatoes
- 1 tbsp brown sugar
- 1 bunch basil, leaves picked and roughly chopped
Method
Warm the olive oil in a heavy-based saucepan over medium heat. Add onions, garlic, salt and pepper. Cook for 10 minutes, turn heat to low and continue to cook until very soft, about another 10 minutes. Add tomatoes, sugar and half the basil. Simmer until thickened and tomatoes have cooked out. Stir through remaining basil just before serving.
