Tomato Sauce with Anchovies and Thyme

(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.)

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