By: Chef Demetris Christodoulou
250g white onion finely chopped
4 cloves garlic finely chopped
300ml extra virgin olive oil (Saint George)
100g tomato puree
1.5kg chopped tomatoes
250ml vegetable stock
Salt and freshly black pepper
Sweat the onions and garlic in the extra virgin olive oil until soft. Add the tomato puree and cook for a minute or until fragrant. Add the vegetable stock and the chopped tomatoes, increase the heat to boil and simmer for 20 minutes. Remove from heat and blend until smooth. Return sauce to your pot and cook for another 5-10 minutes. Adjust the seasoning if necessary.
Use with meatballs or pasta.