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Tomato sauce
Slice onions as you like them, fry gently but well with a pinch of sugar in olive oil. Add either tomato puree or fresh , skinned tomatoes( for fresh use 2x onions, for puree use half the amount of the onions.) Fry gently but very well, until the oil and tomato merges and is obviously cooked. Then add a large dash of Commanderia( usually half a wine glass to 2 medium sized onions) Then season sparingly with mixed herbs, celery salt and pepper. Add a stock cube and water. Cook for a further 10 minutes, or all day.
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