Ingredients
4 tablespoons extra-virgin olive oil
2 garlic cloves, crushed
110g onion, finely chopped
1 x 400g tin chopped tomatoes
salt and freshly ground pepper
7 tablespoons tomato puree
7 tablespoons red or white wine vinegar
4 tablespoons pure honey
4 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard

Serves 6-8

Method

1. Heat the old in a frying pan, add the garlic and onion, and sweat gently for 4-5 minutes. Add the tomatoes and juice, cook for a further 4-5 minutes, then season with salt and pepper. Puree in a liquidizer or food processor. Pour back into a clean pan. Add the remaining ingredients and bring to the boil over a medium heat and simmer for 4-5 minutes.