Ingredients:

• Fresh Spinach – 1 bag (finely chopped)
• Onion – 1 (small, finely chopped)
• Garlic cloves – 4 (crushed)
• Tomato sauce – 1 can
• Salt – as required
• Pepper – as required
• Virgin Olive Oil – 4 tsp
• Parsley – for garnishing

Method:

• Heat olive oil in a pan. Fry the garlic cloves for 2 mins. Add onion and fry until they are soft.
• Add the chopped spinach, cover the pan with lid and cook for 10mins.
• Add the tomato sauce and cook for another 10mins.
• Add the salt and pepper as required.

Ingredients:

• 10 ripe tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 teaspoon Italian seasoning
• 1/4 cup Burgundy wine
• 1 bay leaf
• 2 stalks celery
• 2 tablespoons tomato paste

Method:

• Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute.
• Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds.
• Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
• In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes.
• Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours.
• Stir in tomato paste and simmer an additional 2 hours.
• Discard bay leaf and celery and serve