Totally versatile sauce – good with chicken, pork, lamb chops, steak and zucchini ‘pasta’ (pictured here)
1 tbsp. olive oil, seasoned with salt and freshly ground black pepper
1/2 large onion – chopped
1 large garlic clove – grated
2 cups chopped tomatoes (Pomi brand)
1 tbsp. double concentrate tomato puree (Cento brand)
1 cup veg. broth/stock
1/2 cup black olives – pitted and cut into quarters
good pinch herbes de Provence
Heat oil in skillet/frying pan and when sizzling add onion and cook for a few minutes then add garlic.
When a little browned, add the rest of the ingredients, bring to the boil and simmer for 15 minutes.