Homemade Tomato Sauce

A recipe by Charlotte Pike

Makes around 1 litre


5 tbsp olive oil or 100g butter

2 brown onions, thinly sliced

Sea salt, black pepper and sugar, to taste

4 x 400g tins tomatoes, or 1600g fresh tomatoes


Warm the oil or butter in a large saucepan. Add the onion and slowly cook for around 15 minutes until soft. Season with salt and pepper.

Add the tomatoes and slowly cook until the sauce thickens. If using whole plum tomatoes, they can be broken up using a wooden spoon. Cook the sauce over a gentle heat, stirring regularly. Don’t let the heat get too high, or it will burn and stick. Taste the sauce after 30 minutes and see if the seasoning needs adjusting. It should be ready after 45 minutes. This sauce keeps well in the fridge and freezes nicely in smaller batches.