2 Tbsp olive oil
1 large onion chopped
1-2 garlic cloves chopped
1/2 tsp chopped fresh thyme leaves or 1/4 tsp dried
1-2 bay leaves
6-8 ripe plum tomatoes, chopped
4 Tbsp water or stock
1-2 tsp fresh mixed herbs of your choice
1. In a large frying pan, heat the oil over a medium heat. Add the onion and cook until soft. Add the garlic, thyme, and bay leaves and cook for one more minute. Stir in the tomatoes and water or stock. Bring to a boil and cook gently, uncovered, for 15-20 minutes, until most of the liquid has evaporated and the liquid has thickened.
2. For a chunky sauce simply remove the bay leaf and stir in the chopped tomatoes. To make a smooth sauce blend in a blender. Press through a sieve to remove skin and seeds and then stir in the herbs. Cool and keep in the refrigerator for up to four days.