Ingredients:

2 cans of Italian tomatoes

1 large jar of passata

2 tbsp tomato paste

2 shallots, diced fine

6 cloves of garlic, shredded

3 tbsp dried oregano

2 teaspoons of fruit syrup or sugar

1 bunch of basil, ribboned 

juice of 1 lemon

½ cup extra virgin olive oil

2 tbsp high quality balsamic vinegar

salt and pepper to taste

Saute the shallots until soft, or about four minutes. Add the garlic and saute another couple of minutes then add the tomato paste and oregano. Cook until dry, and then add the tomatoes and passata. Add the remaining ingredients except the olive oil, lemon, salt, and basil. Cook until thick and rich in color. Cook on a low heat with a lid, slightly open, slightly closed to avoid sauce bubbling everywhere. Finish with olive oil and lemon and season to taste.