Easy Homemade Tomato Sauce

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Quick and easy is my motto in the kitchen. You’ll understand what I mean if you’ve lived in Durban (East Coast of South Africa) where the average humidity levels in summer exceed 80%. Durban is known for its humid weather and blow me down if I’m going to be slogging in the kitchen over a hot stove for hours and hours.
Homemade tomato sauce
This versatile tomato sauce can be enjoyed with hotdogs, as a sauce over pasta, on a juicy burger or a dip for tortilla chips; the list is endless. An added bonus is that everything is shoved in a blender, eliminating loads of dishes for washing up. I enjoy hot flavours, so I’ve added a chilli to my sauce but if you prefer mild or plain, either halve the chilli or omit completely. Another plus is that you can make this sauce in advance and refrigerate for up to a week.
(This recipe has been adapted from Australian Women’s Weekly – Masterclass, how to cook perfect pasta)
You will need:
1 onion, chopped
2 cloves of garlic
1 sachet of sundried tomatoes (I used Ina Paarman)
1 small sachet of tomato paste
1 green chilli, chopped
2 cups beef stock (I used Ina Paarman)
Method:
Place all ingredients in a blender and blitz till all components are combined

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