SPANISH TOMATO SAUCE

This sauce can be used in so many ways...as a base for other sauces, serve with pasta or rice, as a bed for baked fish or chicken, or even as a pizza sauce...make a big batch and freeze in serving size portions so you always have some on hand!

100ml extra virgin olive oil
1 x medium red onion, finely chopped
2 medium crushed garlic cloves
1 x 400g tin diced tomatoes
1/2 cup water
2 x bay leaves
1/2 tsp salt
1/2 tsp sugar

 
Place olive oil, onions and garlic in a shallow pan and heat on medium high heat for 10 - 12 minutes, stirring from time to time, until lightly golden and soft.
Add the tomatoes, water, bay leaves, salt and sugar, stir well and bring to the boil. Lower heat and simmer uncovered for 30 - 45 minutes until reduced and thickened almost to a puree.
Remove from heat, take out bay leaves and leave sauce to cool. You can then blend in a food processor if you want a smoother sauce, but this is entirely up to you!
Refrigerate for a few days covered, or freeze.