Method
- Heat a non-stick pan over a medium heat. Add oil and tomato paste.
- Cook until tomato paste darkens in colour, stirring regularly.
- Stir in the onion and garlic and cook for 5 minutes.
- Add the tomatoes and oregano and bring to the boil.
- Reduce to a low heat and simmer for 10 minutes.
- Stir to break up the tomatoes.
- Remove from heat and stir in cornflour mixture, oregano and black pepper.
- Serve in place of store bought tomato pasta sauces.
Notes
Try this pasta sauce in your bolognaise or in your favourite pasta bake.
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