Although tinned tomatoes are used in this recipe, the end result is a smooth and full flavoured sauce because of the butter and cooking time. Serve with any favourite pasta.   

Serves 2 - 4 people

Ingredients
2 large cloves garlic chopped
6oz/170g onion chopped
2 tablespoons of oil  (good quality)
2 tablespoon chopped fresh basil or 1½ teaspoons of dried
3oz/75g butter cut into pieces
2x400g tinned tomatoes
Salt and black pepper
Grated cheese (vegetarian Parmesan or vegetarian mature cheddar)

Method
Heat the oil in a saucepan and fry the onions and garlic for about. 30 seconds.
Add the tomatoes and their juices and season with salt and black pepper.
If using dried basil, add now

Bring to the boil and then reduce to a simmer, then add the butter.
Stir the sauce as the butter melts, then cover the pan and simmer for 1 hour.
If using fresh basil, stir in 10 minutes before the end of cooking.

The sauce will reduce and thicken during cooking to a creamy consistency and is then ready to toss into some warm cooked pasta. Serve with the cheese to sprinkle on the top.

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