Greek tomato and roasted red pepper sauce

Finely slice a small onion and cook in a skillet with a little olive oil about 8 to 10 minutes until soft and golden.

Add two to three grated garlic cloves and warm through a few seconds until fragrant.

Add a pound of canned San Marzano tomatoes and a whole jar of drained roasted red bell peppers.

Season with a little salt, black pepper, red pepper flakes to taste, and a teaspoon of dried oregano.

Add about a tablespoon of honey to offset the acidity, and rinse the can with a little water into the pan.

Bring to a boil, reduce to medium, cover and cook about 30 to 40 minutes until thickened, smashing the tomatoes and peppers with a wooden spoon.

If it needs more cooking, add a little more water and cook an additional 10 minutes.

It is ready when the water has evaporated and the sauce is thick; blend in a food processor or blender if a smooth sauce is wanted. Taste.

Store in a jar or airtight container; it keeps about a week in the fridge and freezes well.

Adjust with another tablespoon of honey if it is tangy and acidic.