(Based on SW Mag March/April 2012)
1 Knorr “herb” stockpot
2 large onions, finely chopped (s)(sff)
3 garlic cloves
1tbsp dried oregano
1tbsp dried basil
410g tin of chopped tomatoes (s)(sff)
250g passata (s)(sff)
2tbsp tomato puree (s)(sff)
In a large pan sprayed with Fry Light, cook the onion & garlic until soft.
Add the tomatoes, passata, sweetener and the herbs. Place the stockpot on top of the mixture and allow to infuse.
Simmer for 30 mins or until it thickens, then season.
Credit: Pete’s Recipe Book
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