• 2 tbsp. of olive oil
  • 2 onions, finely chopped
  • 4 cloves of garlic, peeled
  • Sprig of basil, or dessertspoon dried
  • Sprig of oregano, or dessertspoon dried
  • 3 x 400g tins of plum tomatoes
  • salt and pepper


  1. Place a large pan on the heat and pour in the olive oil.
  2. Add the onions and garlic, and cook for a couple of minutes – until translucent.
  3. Add the basil, oregano and the tomatoes. Using the back of a wooden spoon, mash and squash the tomatoes as much as you can.
  4. Season the sauce with salt and pepper.
  5. As soon as it comes to the boil, remove the pan from the heat. Then either, blitz with a blender, or strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push bits of tomato through. Discard the basil and garlic that will be left in the sieve.
  6. Return to the pan, bring to the boil, then turn the heat down and simmer for 30 minutes to concentrate the flavours.
  7. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need.