Suma Tomato Sauce with a Kick
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.