1 tbs olive oil
1 onion, finely chopped
400 g (14 oz) tin chopped tomatoes
2 tbs tomato puree
1 tsp sugar
Heat the oil in a large pan and fry the onion until soft. Add the remaining ingredients and bring to the boil.
Cover and simmer for 10–15 minutes.
Makes 4 servings.
Many thanks to Schwartz for letting us use this recipe.