Tomato Sauce for Pasta

Slice onion and garlic finely, and sweat in some decent olive oil. Do not allow to brown, just soften.
Once soft add tin of tomatoes and approx 1tbs of tomato puree (The puree just adds a darker colour and more intense tomato flavour, not essential but if you use it adjust to taste. Put a lid on the pan and leave to simmer for as long as you've got. After 4 hours for me the onions and garlic had completely disolved and it was delicious!Towards the end of the cooking season to taste and I added 1tbs sweet chilli sauce and a good handfull of fresh basel torn from my
very own plant. :)

Fab with spaghetti and loads of freshly grated parmesan cheese. But can be used for lots of other things too I'm sure. Be inventinve!

Side note:
If you don't have 4 hours though you can just fry the tomatoes with the garlic and onions although you run the risk of the tomatoes getting a weird kind of taste if you rush it too quickly.

Also, instead of the chilli sauce, a dolop of mayonaise gives you a nice creamy sauce or a teaspoon of sugar makes it slightly sweet.