Tomato Sauce


  • 1 tbsp olive oil
  • 1 medium onion, peeled and chopped
  • 1 celery stalk, trimmed and finely sliced
  • two 14 oz / 395 g cans tomatoes
  • 3–4 garlic cloves, peeled and chopped
  • ¼ pt / 140 ml red wine
  • ½ tsp dried thyme or oregano
  • salt
  • freshly ground black pepper


Heat the olive oil in a saucepan, and fry the onion and celery until translucent. Add the tomatoes, with their juice, and garlic, the red wine and herbs. Cook on a moderate heat until the vegetables are soft. Rub through a sieve and cook down further if necessary until you have about 1 pt / 570mlsauce. Season to taste, cool and refrigerate until required.