Heat a saucepan over medium heat with a drizzle of oil. Fry the diced onion for approximately 5 minutes until soft and translucent. Add the crushed garlic, the allspice, basil, cinnamon, and oregano and fry for a minute until fragrant. Gently stir in the stock, 70ml water, the cooked chopped tomato and add sugar to taste. Simmer for approximately 15 minutes adding a little of the remaining water if the sauce becomes too thick. Set aside.
