Fresh Tomato Sauce


From Marco Pierre White, via Master Chef Australia.

olive oil
2 onions, peeled and grated
3 cloves garlic, peeled and grated
600 g. cherry tomatoes, sliced in half
2 bottles passata
2 cubes chicken bouillon
3 sprigs thyme
1 bay leaf
2 sprigs oregano

Drizzle olive oil in a pan and set over medium heat.  Add onions and garlic and cook until soft but no colour.  Add cherry tomato halves and cook until broken down and juices are released.  Add passata sauce, rinsing out bottles with 1 c. water and adding to the pan.  Add chicken bouillon cubes, thyme and bay leaf and allow to simmer gently until thickened and reduced, about 40 minutes.  Remove from heat and pass through a sieve.  Sauce freezes well if not used immediately.

For an easy pasta recipe, add cherry tomato halves and red chili flakes to the tomato sauce, add chopped basil and serve over pasta; top with fresh parmesan cheese.

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