My wife made up this sauce for the kids which is pretty cool as she is usually a recipe by numbers kinda gal. They didn’t like any of the tomato sauces we purchased or any that I made — they like this as it is plain and simple.

Oh yeah, and when we want a simple sauce we make this too.

Ready

• A chunk of Spanish onion roughly chopped — quantity according to taste
• A can of chopped tomatoes
• 1 Tbsp olive oil
• ½ tsp vegetable bouillon powder
• 2 grinds black pepper

Set

• Frying pan
• Blender or food processor

Go

1. Heat the olive oil in a pan.
2. When hot (but not smoking) add the onion
3. When cooking for adults you can add some crushed garlic and a pinch of salt too if you like.
4. On a medium low heat sweat the onions until they become a little translucent — don’t brown them.
5. Add the tomatoes and the bouillon and simmer for 5 minutes or so.
6. Add the pepper.
7. For adults you might want to add a splash of white wine or even some butter. If you do, stir over the heat until the alchohol has evaporated.
8. Remove from the heat and let it cool a little.
9. Transfer to the blender and blitz until smooth.

What you should know

As this dish is almost entirely tomatoes, use a good quality tin; some you get are all water and you don’t want that.

We freeze this in ice-cube trays and defrost as needed.

I prefer cheddar cheese grated on this rather than the more traditional parmesean.