Video Recipe


  • 2 cans of Roma or San Marzano Tomatoes
  • 1 medium Onion
  • 2 cloves Garlic
  • Olive Oil
  • Fresh Basil
  • Fresh Thyme
  • Bay Leaf
  • Peppercorns
  • Chili Flakes


  1. Roughly cut 1 medium onion.
  2. Using a slotted spoon put the tomatoes in a blender, making sure to reserve the juice. Add the onions and blitz to smooth puree.
  3. Over medium heat add a tbsp of olive oil followed by the tomato and onion puree.
  4. Cover and bring up to a simmer. Remove lid and reduce heat to low, continue to cook for 20 – 30 minutes.
  5. Stir every 4 – 5 minutes adding the reserved tomato juice as necessary to keep the volume up as it reduces (the sauce will completely dry out otherwise).
  6. After 10 minutes start your olive oil infusion Рsimply add 1/4 cup of olive oil to a small pot over medium heat, and add all of your fresh herbs. I use about 3 bay leaves, 2 or 3 crushed garlic cloves, a few sprigs of thyme and/or oregano, 7 or 8 peppercorns, and a sprinkle of chili flakes for some heat. Cook for about 10 minutes, until the garlic starts to brown.
  7. Strain the olive oil into your sauce, add about 1 tbsp of honey, mix well.
  8. Continue to cook sauce for 5 minutes.
  9. Roughly tear your basil leaves and add to the sauce. Cook for 5 more minutes.
  10. Serve with your favorite pasta and enjoy!