Recipe: Tomato Sauce

Key to making a great Tomato Sauce
1) Texture/Mouth Feel
- Comes from Tomato and Corn Starch
2) Aroma
- Onion, Garlic, Oregano
3) Balance Sweet & Sour
- Not to Sour and Not to sweet (Malaysian prefer sweeter tomato sauce)

Tomato Sauce (A recipe is just a guide, use your own judgment too)
Butter/Oil - As necessary
Onion - 2 (as big as Tennis Ball)
Garlic - 6 clove
Fresh Button Mushroom - 1pkt (Roughly 200-250g, The more the better !)
Shitake Mushroom - 200g
Tomato Puree - 2 Tins
Chicken Stock Powder - 2 tablespoon (As long as it's any brand of Ajinomoto based flavoring will do)
Dried Oregano - 1 tbsp (Omit this if you like)
Sugar - 50-80g (Taste and make your own judgment)
Corn Starch - About 20-40g ( Add bit by bit, Use your feel to judge whether it's thick enough)
Salt & Pepper - As necessary

1. Chop Onion, Garlic and Mushrooms finely.
2. Using Medium heat, add Butter/Oil and Garlic (Cook till almost brown)
3. Add Onion (Cook till Onion looks slightly translucent)
4. Add Mushroom (Cook till it starts to shrink)
5. Add Tomato Puree, Oregano ( Let it boil gently on Low Heat for about 10m, Stirring occasionally)
6.  Add Chicken Stock Powder, Salt, Pepper ( Taste and adjust accordingly, Ask the expert in your house if in doubt)
7*Optional Use a hand blender/ blender to blend it till fine (WARNING: It could splatter on you, so let it cool down slightly if you are not a dare devil)
8. Bring it back to heat
9. Mix Corn Starch with some Water
10. Add it in slowly, keep stirring. ( It will thicken up when it's boiling) Adjust till you have the consistency you like
11. Viola, Bon Apetit

Add-Ons
Feel free to any other ingredient to it
Here's some suggestion:
1) Bacon, Ham
- Make sure you fry the Bacon till crispy first in a separate pan
2) Sausage
3) Meatball (Recipe coming soon)
4) Ground Beef/Pork/Chicken