This tomato sauce freezes beautifully and is wonderful to take from the freezer in the depths of winter. Use it as a base for a soup or eat with pasta.
Chop and gently fry 2 onions, a clove or two of garlic, a stick of celery and a large carrot until they’re soft.
Add a splash of red vermouth or red wine and let it bubble for a minute.
Skin and then roughly chop 1.5 kg of tomatoes, tip in with the onions and give everything a good stir, scraping up the brown bits from the bottom of the pan.
Add some basil or thyme leaves and season with salt and pepper.
Leave to simmer for about an hour until the sauce has thickened. I use mine as an alternative to tinned tomatoes so don’t reduce it too much, though you may want to reduce it further.
Use immediately or cool and freeze.