Rich tomato sauce

serves 8

Ingredients:

4 tbsp olive oil

4 garlic cloves, finely sliced

2 x 28oz (800g) cans whole tomatoes, chopped

2 tbsp tomato paste or purée

2 tsp dried oregano

2 bay leaves

sea salt and freshly ground black pepper

2 heaped tsp pesto

Method:

1 Heat the oil in a large heavy-based saucepan, add the garlic, and cook over low heat for a few seconds. Add the tomatoes and tomato paste or purée, bring to a boil, then add the oregano and bay leaves and simmer for 25 minutes, stirring occasionally.

2 Season with sea salt and freshly ground black pepper, cook for 2 minutes, then stir in the pesto and remove from heat.

3 Let cool completely, then remove the bay leaves and discard. Divide the sauce evenly among 4 freezer bags (2 portions per bag), seal, and freeze for up to 6 months.

4 To serve, defrost overnight in the refrigerator or at room temperature for 6 hours, transfer to a saucepan and heat until warmed through. Serve with pasta or use to make a lasagna or moussaka.

Rich tomato sauce