Method:

Fry the onion in the olive oil until translucent.  Meanwhile drain the tomatoes and chop them finely.  Save the oil.  Add the red pepper to the onion and cook for a further 10 minutes until the pepper is soft.

Add the tin of tomatoes, sun dried tomatoes and tomato puree and cook over a very low heat for 30 minutes. 

Remove from the heat, add the balsamic vinegar and sugar.  Using a hand blender blend the sauce until fairly smooth.

This is great on pasta topped with some vegetarian Parmesan and a salad.  The oil from the tomatoes can be served with another small dish of Suma balsamic vinegar and chunks of bread to dip. 

This simple sauce goes down a storm in the Suma canteen – after some initial reservations.

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