A recipe for this classic and basic sauce used for many dishes using our fresh hydroponic tomatoes.
2 tbsp olive oil
1 medium onion
3 garlic cloves
6 large ripe tomatoes
salt and pepper
2 tsp dried oregano
2 tsp dried basil
1/2 cup (125ml, 4oz) tomato purée
3 tbsp red wine
Pour the olive oil on a saucepan and heat on medium; dice the onion and put it on the pan. Finely chop the garlic cloves and add to the pan. Cook until onions become crystallized. Dice the tomatoes and place them on the pan; stir occasionally. Season with salt and pepper; sprinkle half the oregano and half the basil. When the tomatoes have cooked through, pour in the tomato purée; stir; when it starts simmering, pour the red wine (if you have at hand, no need to purchase a bottle unless you plan on using it for accompanying your meals). Sprinkle the other halves of oregano and basil. Taste and adjust seasoning if needed. Let it boil then turn off and set aside.
Source: Slightly adapted from BBC Good Food.