2 cans of diced tomatoes (for chunky sauce) or 500grams passata (if you prefer a smooth sauce)
2 tbsp tomato paste
3 cloves garlic (minced)
1 teaspoon oregano (freshly chopped)
1 tbsp parsley (freshly chopped)
Sea salt to taste
Heat the oil in a large frying pan over medium heat.
Add the onions and cook for 4-5 minutes until softened.
Add the garlic and cook for a further 1 minute, or until fragrant and starting to brown.
Add the diced tomatoes and tomato paste, oregano and seasoning and simmer on low heat for another 15 minutes.
Toss through the parsley just before serving.
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