I use this tomato sauce for lots of different things - for sauce on pasta, as the red sauce in lasagnes, as sauce for pizzas - even to add to stir fries! You can make double and freeze it half in a jar.
Ingredients:
4 cans whole tomatoes (own brand are perfectly fine)
1 tablespoon red wine vinegar
1 tablespoon sugar (ensure sugar is vegan friendly if cooking vegan - see Tips and note below)
Handful of fresh basil leaves
A dash of chilli (optional)
If you are cooking vegan, ensure your sugar does is not refined using bone char (see Tips). Choose an organic or beet sugar that is vegan friendly, or substitute the sugar with a vegan friendly syrup like Sweet Freedom Fruit Syrup or Lyle's Dessert Syrup. 1 tablespoon of syrup should be sweet enough to equate to 2 tablespoons of sugar, but adjust to your taste.
Instructions:
Place all the ingredients in a wide based pan - you will need a splatter guard if it doesn't haven't high sides!
Bring to the boil and simmer gently uncovered until reduced to a thick consistency but not over cooked/burnt (about 15 minutes).
Blend in a food processor, transfer to jars, and keep in the fridge or freezer.