Heat up the oil in a frying pan, add the onion and garlic and gently fry for 2 minutes. Next add the tomatoes and mushrooms and cook for a further minute. Then add the tomato puree, herbs, salt and pepper and stir to thoroughly coat all ingredients.
Take the pan off the heat and transfer contents into a mini blender and blitz into a smooth paste (add a drop of water to thin out if necessary).
This really quick and simple sauce can be added to pasta, Bolognese, lasagne, chilli con carne or even used to spread on your pizza base.
I use this sauce in my nutty Pistachio Crumbed Chicken recipe - watch out for this on the blog in the next few days.