– Heat some oil, and gently fry a chopped onion.
– Then add 6 cloves crushed garlic, a tube of tomato puree, 2 tins of tomatoes, a tablespoon (or so) of sugar, 2 bay leaves, a teaspoon of oregano, and salt & pepper.
– Simmer the sauce for 30 minutes, rest then simmer for a further 30 minutes.

Pamela says: “it’s great with warm french or garlic bread for dipping as a starter. Or pop some in a frying pan with a couple of eggs on top and coriander leaves for a tasty Shakshouka,”

She also said, having tried last month’s moussaka recipe, “that aubergine dish is a winner, so fast and easy… Even my sons are doing it…!”

Written by Ruth Sullivan