4 large tomatoes
2 bay leaves
4 to 6 peppercorns
1 small onions
1 tsp. garlic, chopped
1/2 capsicum, deseeded
2 tbsps tomato puree (optional)
1/4 cup tomato ketchup
1 tsp. sugar
1 tsp. dried oregano
2 tbsps olive oil or oil
Salt to taste

Tomato Sauce

1. Blanch the tomatoes in boiling water. Peel, cut into quarters and deseed the tomatoes. Chop finely and keep the tomato pulp aside.
2. Heat the olive oil, add the bay leaves and peppercorns and saut� for a few seconds. Add the onion, garlic and capsicum and saut� for a few minutes.
3. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little. Add the tomato puree, ketchup, sugar and salt and simmer for some more time.
4. Finally, add the oregano and mix well. Remove the capsicum, bay leaves and peppercorns and discard. Use as required.
   Makes approx. 1 cup
   Preparation time: 40 minutes