Home made tomato sauce

I use this recipe on pizzas, quesedillas, pasta or to have as a dip.

2 tbsp olive oil

225g (8oz) onions, peeled and roughly chopped

600g (1lb 6oz) tomatoes, roughly chopped (no need to peel)

2 garlic cloves, peeled and crushed

75ml (2 3/4 oz) white wine vinegar

75g (3oz) sugar

2 tsp dijon mustard

1/2 tsp allspice

1/2 tsp salt

1/2 tsp ground black pepper

Heat the olive oil in a saucepan, add onions and toss in a medium heat until cooked and a little golden. Add the rest of the ingredients and simmer with the lid on for about 30 minutes, until very soft.

Remove from the heat and whiz in a liquidizer or food processor. Pour through a sieve into a clean saucepan and simmer, uncovered and stirring regularly, for another 30 minutes, or until the mixture thickens.

Pour into sterilised jars. This will keep for a long time if you jar it up right. This is a Rachel Allen recipe.

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