Thaw K&N's Jumbo Frank Sausage as per instructions on pack.
Heat oil in a frying pan over medium heat and gently fry Jumbo Frank Sausage until browned all over. Remove and cut into slices.
Add chopped garlic and onions, sauté for a few minutes.
Then add diced onion and capsicum and sauté for few minutes.
Add Italian tomato sauce and lemon juice and cook for few minutes.
Mix in sliced Jumbo Frank Sausage and tomato and cook for few minutes until sauce thickens.
Garnish with parsley and serve with yellow buttered rice.
Make a small cut at the bottom of each tomato skin and place them in boiling water.
Blanch them for few minutes and remove. Put in ice water.
Once cool, remove and transfer them to a cutting board and peel off the skin.
Cut the tomatoes in halves, not through the stems but horizontally and remove the seeds.
Crush the tomatoes, while retaining the juice.
Remove the basil leaves off the stalks, wash and dry them.
Heat vegetable oil in a frying pan and add the chopped garlic. Sauté until golden brown.
Add the onions and cook until soft. Add crushed tomatoes (paste, puree, juice) and half of the basil leaves. Add salt to taste.
Add sugar, ketchup and rest of the basil leaves and cook for another 25 to 30 minutes on medium heat until the sauce becomes thick and darkens in colour.
It is recommended to make it with the given yield. It can also be stored in the refrigerator.