Basil and Tomato Sauce

gluten-free dairy-free


2 x 15 ml spoons (2 tablespoons)olive oil
2 red onions, finely chopped
3-4 cloves of garlic, crushed
2 x 400g tins of tomatoes
1 x 15 ml spoon (1 tablespoon) caster sugar
2 x 5 ml spoon (2 teaspoons) balsamic vinegar
Salt and freshly ground black pepper
40g fresh basil leaves, chopped

What to do
  1. Heat the oil in a pan and gently fry the onions and garlic until softened but not browning.
  2. Add the tomatoes, sugar and vinegar and simmer for about 20 minutes.
  3. Season with the salt and freshly ground black pepper.
  4. Using a hand-held whisk, blend until smooth.
  5. Stir in the freshly chopped basil leaves.
  6. To serve, either pour the sauce over gluten-free pasta or when cool, place in preserving jars and store in your refrigerator for up to 7 days.