• 2 Tbsp olive oil • 1 onion, chopped • 4 cloves garlic, crushed • 420g tin chopped tomatoes • 200ml tomato puree • 2 tsp balsamic vinegar • 1 Dsp brown sugar • 2 Tbsp fresh thyme leaves • ½ cup torn basil leaves
To serve • grated parmesan • extra basil leaves
1. Heat oil in a medium size pot. Add onion and garlic. Cook for 4 or 5 minutes without browning. Add tomatoes, puree, balsamic, sugar and thyme. Bring to a simmer over a low heat. Cook for 20 minutes until sauce has thickened.
