I normally make my tomato sauce with tinned plum tomatoes. First I fry up loads of garlic (you can never have too much garlic, this has been proved by some very clever mathematicians (not Carol Vorderman)) with a couple of chillis and some oregano or mixed herbs. Then add the tomotoes with a good glug of hendersons and boil up for a bit. Sometimes I remove the chilli at the end if I want it to be a subtle zing or take it out half way through, get rid of the seeds and chop it up really small to put back in again for a spicier version. Add a bit of wine vinegar at the end and away you go!

The sauce was amazing though. Looking forward one day to having a glut of our own tomatoes and being about to roast them whilst having a nice glass of red wine.