Tomato And Mushroom Sauce

4 teaspoons polyunsaturated vegetable oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
1 x 400 g/14 oz can crushed tomatoes or
450 g/l lb ripe tomatoes, skinned, deseeded and chopped
1 x 150 g/5 oz can tomato puree
4 tablespoons vegetable stock
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt
freshly ground black pepper
175 g/6 oz cooked sliced mushrooms

Heat the oil in a pan. Add the onion and garlic and cook gently until softened, about 6 to 8 minutes.

Add the tomatoes, tomato puree, stock, sugar, Worcestershire sauce, oregano, basil, and salt and pepper to taste, blending well. Cook over a gentle heat until thick and pulpy, about 20 to 25 minutes.

Stir in the mushrooms and heat through to serve. Delicious served hot over cooked pasta. MAKES 450 ml/3/4 pint