TOMATO AND BASIL DIP

2 teaspoons pure olive oil

1 small onion, finely chopped

400 g can tomatoes in juice

1 clove garlic. crushed

2 teaspoons sugar

1 tablespoon finely chopped basil

salt and freshly ground black pepper to season

Heat oil in a saucepan. Cook onion for 4—5 minutes until soft. Add tomatoes, garlic and sugar, breaking up the tomatoes with a wooden spoon. Simmer for 15 minutes or until thick. Stir in basil. Season to taste. Serve at room temperature.

Makes about 3/4 cups.