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Makes approx. 2 cups
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Tick off the ingredients as you buy them
Heat oil in a large saucepan and cook garlic and onion over medium heat for 5 minutes or until softened, but not browned. Add the tomato paste and cook, stirring, for 1 minute.
Add the Val Verde Peeled Tomatoes and break up roughly with a wooden spoon. Cook, simmering, for 10-15 minutes or until slightly thickened; stirring occasionally. Stir in basil and season to taste; cook for a further 2 minutes.
Serve over spaghetti or for use in lasagne or cannelloni.
Keep in the fridge for up to 1 week or freeze for up to 3 months.
