Tomato Sauce

Ingredients

2 tbsp extra virgin olive oil

2 medium carrots, finely chopped

1 large onion, finely chopped

4 large cloves garlic, smashed

1 large bay leaf

1 kg passata

1 handful fresh basil, torn

black pepper

Method

Fry the onion in the oil over a medium heat until it begins to turn translucent (around 5-7 mins).

Add the garlic, and continue to fry for another couple of minutes, until the raw smell has gone.

Stir in the carrot and bay leaf, reduce the heat, and gently fry for about 20 minutes, until the onion becomes golden brown, and the carrots have softened.

Add the passata and bring to a gentle bubble. Turn the heat down very low and leave to gently simmer for another 20 mins or so, until it has reduced and thickened.

Stir in the basil and simmer for another five minutes.

Season with black pepper.