In a large stock pot drizzle a little Extra virgin olive oil and sweat the onions and the garlic
In a blender blend the Sage,Basil and Thyme until you have a fairly smooth paste.
Add all the ingredients to the stock pot and bring to the boil slowly while stirring
Simmer with a lid on for about 3-4 hours stirring occasionally
Whe simmering time has finished use a hand blender and blend to a consistency you desire
Decant into jars or beer bottles while the sauce is still quite warm(not hot!!!). Ensure bottle or jar is sterile and heated so the glass doesn't crack!!
Put a lid or cap on it while still warm, this should create a vacuum seal. No need to refrigerate until you open it.
