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 1 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.
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 4 days.
Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.