2 tablespoons vegetable oil
2 onions, chopped finely
1 kilo (2lb 3oz) tinned tomatoes
1 green pepper, chopped – optional
1 tablespoon tomato purée
bay leaf, parsley, oregano, basil, garlic
powder, salt and black pepper
yeast extract or soya sauce to taste
Sauté onions in the oil.
Blend the tomatoes and green pepper until smooth. Add to the pan with the tomato purée, herbs of choice and salt & pepper.
Bring to the boil and cook until the sauce thickens. Add yeast extract or soya sauce to taste.
Remove bay leaf before serving. Serves 8.