Place a big pot on a gas stove,add oil and butter, when butter is bubbling, add onions and cook for 3 to 5 minutes until soft and translucent and slightly golden. Add the garlic and cook for 1 minute stirrng to ensure it doesn't burn Add soffritto tomato paste, stir for two minutes to ensure a good colour on soffritto onion mix.
Add the rest of the ingredients, tomatoes, water and herbs and seasoning. Do not break the tomatoes, they should remain whole. They will slowly break down by themselves as they cook. Cook for one hour on a slow gentle bubble with the lid on. Check for thickening consistency, it must be a structured tomato sauce, not watery. Liquidise half of the sauce if you require a smooth sauce, alternatively leave chunky. Finish the sauce off with about a handful fresh basil leaves and 2- 4 tsp oregano and check the salt and seasoning to ensure it’s to your taste
Pour into 250ml - 500ml zip lock freezer bags and freeze until needed. These are perfect for a quick Italian lasagna, weekend Mexican eggs, or Spanish eggs, or any pasta dish that requires a good tomato sauce base.
