Ingredients
- ¼ cup olive oil
- ½ cup butter
- ½ cup green capsicum pepper, diced - about 1 large capsicum
- ½ cup white onion diced - about 2 onions
- 2-3 garlic cloves minced
- 6 400 g 14oz cans crushed tomatoes (84oz total)
- 400 g 14oz tomato passata
- 100 g 3.5oz tomato paste
- 1 ½ teaspoon fresh oregano chopped
- 1 teaspoon fresh marjoram chopped (could use thyme)
- 1 teaspoon fresh basil chopped
- ¼ cup red wine
- 2 tablespoon brown sugar
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 bay leaf I forgot this
Instructions
- Heat the oil and butter in a large deep saucepan.
- Add the onion, capsicum and garlic and cook, stirring until it all softens. This takes about 7 minutes.
- Add the tomato paste, passata and tin tomato and stir them through.
- Add the rest of the ingredients, stir them through then bring the mixture to a boil.
- Reduce to a simmer and simmer, stirring occasionally for 2-3 hours.
- Transfer the sauce to jars and seal them.
- In well-sealed jars, this sauce can keep for up to 1 year. Once opened it will only keep a few days. Alternatively, the sauce can be frozen.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
