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 This sauce is a perfect, ‘make a batch of’ recipe that you can make at the weekend then dip into throughout the week to use for all sorts of recipes. This is what makes it the supreme 'comfort food sauce'; you can have a bowl of pasta with the most delicious sauce on the table as fast as it takes to say, 'Netflix and Chill'!


1 White Onion
1 small Red Onion
2 red chillis
1 Tbsp dried sage (or) Oregano
6 cloves garlic
8 large vine tomatoes
200g small tomatoes 
 2 Tbsp Tomato Puree 
Sea Salt & Black Pepper
Extra Virgin Olive Oil


Dice onions & chillis. Combine in pan with 130ml olive oil then bring to a gentle heat, add dried herbs and cook slowly for up to 30 minutes, stirring often, until everything has softened and the oil has infused with all the flavours.

Roughly chop vine tomatoes and add to a baking sheet with the cloves of garlic, toss with a splash of oil then roast in a 220c oven for 30-40 minutes until the tomatoes have collapsed and are beginning to char. Set aside until garlic is cool enough to handle.

Whilst the 🍅 are roasting, add the tomato puree to the pan, increase the heat. Cook for a couple of minutes until the colour begins to turn a deep, darker red. Toss in the small tomatoes (cherry or Pomodorino), cover and cook for 30 minutes on a medium heat until the tomato skins are splitting and they’re releasing their juices.

Squeeze garlic from its skin, deglaze the pan with a little water and then blitz with roasted tomatoes for just few seconds as you don’t want to aerate the sauce too much. Add to the pan, turn the heat down low. Cook for one hour lidded, stir, then cook for another two unlidded stirring occasionally. Remove from heat, season to taste then DEVOUR with your favourite pasta!

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