Heat the olive oil in a pan over a medium heat and add the onion and celery, fry until soft.
Add the crushed garlic and cook for another minute.
Add Passata and Tomato Puree and mix in.
Add the sugar, herbs and salt and cook for another 10-15 minutes until reduced and thickened, stirring occasionally to stop the sauce from sticking. It may need a little longer if it isn't thick enough.
Allow your sauce to cool before using it.
Recipe Notes and Guidance
See Recipe Guidance for More Details.
This sauce is freezable, allow it to cool first.
You can substitute some of the ingredients if necessary.
If the sauce is still too watery, allow it a longer cooking time.