This sauce has so many uses, a quick pasta sauce or smothered over some grilled bread rubbed with garlic or simply added to a sauce or stew to add a fresh, rich flavour.

80 ml (1/3 cup) extra-virgin olive oil

1 onion, finely chopped

1 fresh bay leaf

500 gm vine-ripened tomatoes, core removed, coarsely chopped

2 garlic cloves, finely chopped

8 basil sprigs

Method

Tomato sauce, heat oil in a large frying pan over medium heat. Add onion and bay leaf, cover and stir occasionally until onion is tender but not coloured (4-5 minutes). Uncover, add tomato, garlic and basil, stir occasionally until tomato is tender and thickened (8-10 minutes). Season to taste and set aside to cool slightly. Process through a food mill or mouli (see note), season to taste and set aside.