Sometimes you need to blend it – for example if you want to put in on a pizza – and sometimes it doesn’t matter but the basic thing is onions, garlic, herbs and tomatoes. You can add wine if you like but it’s rarely worth it.

This recipe uses tinned and I’ve suggested 2 tims to make a reasonable amount of sauce; it freezes well and will keep in the fridge for a good few days so you may as well make more than you need. Scale up all the ingrediennts to make more - 2 onions, 4 cans of tomatoes etc.

Method

Sweat the onion in olive oil with a bit of salt until soft and translucent – don’t brown it.

Add the garlic and chopped parsley stalk if you’re using parsley, otherwise if using dried herbs add them now and cook for a few minutes. Again, don’t let the garlic catch as it will go bitter.

If you’re using wine add it now and jack the heat up a bit to reduce it for a couple of minutes.

Add the tomatoes.

If you’re using fresh herbs now is the time to add them.

Cook it all for a couple of minutes and you’re done

Ingredients

I onion finely chopped

2 cloves of garlic, finely chopped or grated

A bunch of parlsey, other fresh herbs or dried (2tsp of dried – I like oregano but it’s your call)

2 cans of tomatoes or passata