Parmigiana Sauce

by Sally

I use this sauce to top Spanakopitas and Fry's Schnitzels. It can be easily frozen for future use.

2 large onions, finely diced

5 cloves garlic, minced

2 tbsp oil

6 tbsp tomato paste

cup white wine

2 tsp dried basil

2 tsp dried oregano

2 tsp sugar

1 x 800g tin chopped tomatoes

Fry onions and garlic in oil. When translucent add herbs and continue to fry for a further minute.

Add other ingredients and simmer on stove for 20 minutes.

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