The Deep and Menacing Ribbit

Today's recipe:

Tomato, Onion and Basil Pasta Sauce

600 grams ripe roma tomatoes (fresh or canned)
1 small (or 1/2 medium) onion
1 tablespoon olive oil
1 teaspoon brown sugar
approx. 2-3 basil leaves (pref. fresh)
salt and pepper to taste

1. Wash and quarter tomatoes (if using canned skip this step).
2. Place tomatoes in a heavy based saucepan or cast iron wok with either 2/3 cup water if using fresh tomatoes, or 1/3 cup water plus juice from cannned.
3. Bring to boil, then simmer for around 20 mins, stirring every so often (make sure the tomato ends up good and squished).
4. Add finely diced onion and basil, bring back to boil.
5. Add oil and sugar, simmer for another 30-45 mins, season to taste.
6. (optional) For a smoother sauce, put through mouli or strainer.

Serve with spagetti and freshly shaved parmesan.
Makes 2 servings.

*All recipes are made at own risk. Management accepts no responibility for anyone crazy enough to actually try to make, let alone eat, one of these.