Simple Pasta Sauce

This recipe is really fast, cheap, packed full of vitamins and much tastier than you'll ever buy in the supermarket. Make it in bulk as it freezes well (4-5 months) and will keep in the fridge for up to 3 days. Great for that instant meal when you don't feel like cooking. We use the tomatoes from our garden but you can also use canned or fresh ones from the green grosser. Go organic if you can afford it.

12 tomatoes or 4 cans chopped.
2 cloves of garlic
a bunch of fresh basil chopped (you can also add oregano)
150g mushrooms
2 onions
1 cup of vegetable stock or red wine.
1/2 teaspoon sugar
black pepper & salt to taste
olive oil

variation: add chili to taste.

STEP 1: On a medium heat in a large pot cook chopped onion, garlic and mushrooms in olive oil. Sprinkle sugar and cook till soft.

STEP 2: Add tomatoes, vegetable stock (or red wine), herbs, salt and pepper.

STEP 3: Simmer for 20 minutes if using canned tomatoes and 30 for fresh ones.