(Anchovies are high in ‘umami’, the Japanese savory taste. They don’t leave a fish taste, but deepen the flavour of the sauce.)

Chop 1 onion

Boil on high with

½ t salt

1T olive oil

1t brown sugar

Boiling water to cover

When water has evaporated turn heat to medium/low and cook until slightly coloured, stirring often.

(This is a quick, low fat way of frying onions. Alternatively cook on low for 30 mins without water.)

Add

2 cloves garlic, crushed

2 anchovies, whole (they disintegrate in the sauce)

Small pinch thyme

1 cup passata, or tin of crushed tomatoes

Simmer uncovered until thick