Using up the last of my tomatoes to make a fresh tomato sauce which could be not only for pasta but as a base for many sauces and stews, it also freezes brilliantly.

Serves 4-6

Ingredients

1.5kg ripe tomatoes

Olive oil

1 Tbsp butter (optional)

1 onion, finely diced

4 cloves garlic, crushed

50g fresh basil

Red wine vinegar

Salt and cracked pepper

500g spaghetti

Parmesan cheese, freshly grated (for serving)

Method

Begin by filling the kettle and turning it on to boil.

With a small knife remove the eyes of the tomatoes (core) and lightly pierce the skin on the other end.

Place the tomatoes into a large heat proof bowl and pour over the boiling water. Allow the tomatoes to sit in the water until you see the skin pull away from the flesh. Drain and pull off skins and discard.

In a large heavy based saucepan, add 1 tablespoon oil and butter. Add the onion and garlic and cook over a gentle heat without colouring for 10 minutes.

Add the roughly cut tomatoes and any juice into the saucepan with the onions. Season lightly with salt and pepper and bubble away until the tomatoes soften into a thick pulp.

Add the half the basil, including stalks and continue to simmer away so that the tomatoes reduce into a thick sauce (20-30 minutes).

Meanwhile half fill a large pot with water, add 2 tablespoons salt and bring to the boil.

Taste the tomato sauce, add 1-2 tsp red wine vinegar and if the tomatoes are a little bitter add 1-2 tsp sugar. Check for seasoning and adjust if necessary.

Add the spaghetti to the boiling water and cook as directed on the packet. Drain and add to the tomato sauce, toss together and grate over a generous amount of parmesan cheese.

Serve with some torn basil and plenty of freshly grated parmesan cheese.