This makes a big batch, and again, remember you can personalise it to your taste, the basic structure of the sauce remains the same. Makes as big as your pan can take volume!

I also thought as a cook, I knew how to make a pretty decent tomato sauce that has many uses, but this is truly a universal sauce that makes a big batch, update and store in your fridge, and freeze in an ice cube tray to drop into casseroles, spaghetti bolognese base, curries, use for subs/sandwiches, anything and you can personalise it as much as you like with heat, herbs, spices to make it your own truly.

Equipment needed

• Big Pan with Lid

• Tin Opener

• Spoon (one that won’t disappear into your pan!)

• Knife for chopping (remember to make sure it’s sharp. A blunt knife is more dangerous than a sharp one in a kitchen and doesn't need to be expensive)

• Ice cube trays, Jars, tubs, bottles, bags etc., anything you can store any leftovers in

Ingredients

• Good quality plum tinned tomatoes x 6 ( I have said before the hero ingredient needs to be the best value you can afford. Also you can use less and more tins as you make the recipe time after time, you can do small batches, big batches  )

• Garlic Cloves x 4 very thinly sliced ( now again if you like a lot of garlic, add more, if you like less, add less)

• Salt and Pepper( freshly ground the better, White Pepper and Fleur de Sel now sit on my shelf permanently again, use the best you can afford)

• Dried Chilli Flakes( again, add a tsp or sprinkle at a time and keep tasting as it cooks, food is about YOUR taste, not just a recipe)

• Butter 100g ( this is the odd part and what makes it amazing, truly again, it’s not the hero product. )

• Olive Oil 100ml( this is another personal preference, and good quality always helps)

• Herbs - this is your personal preference totally and will allow you to play with this sauce so many times. I add Rosemary, sage, Oregano and Thyme also Lemon Myrtle keep tasting as you make it. It really is very personal to you; you DONT even need to add herbs if you don't want it does stand alone as its own sauce without

• Sugar to your taste ( substitute with agave if required)

How to 

• Slice your garlic cloves VERY thinly

• Put a spoonful of Olive Oil in the pan and allow the garlic to cook on medium heat until softened and just turned to colour - it will take about 5 minutes, keep an eye on it burnt garlic is NOT a pleasant base for a sauce.

• Pour in the tins of tomatoes ( recycle your tins, please)

• Add your salt and pepper

• Add the butter ( i just throw it in. No need to dice etc it will melt!)

• Add your Olive Oil

• Allow cooking for 10-15 mins on low-medium heat ( the sauce will bubble a little and can splash out the pan, so pop a lid on if required less mess!)

• Add small amounts of your Chilli flakes; once it’s in, you can’t take it out; TASTE.

• Add small amounts of your choice of herbs - TASTE.

• Add small amounts of sugar at this point if you like a sweeter edge to your sauce - TASTE.

• Now allow cooking for another 30 mins

• TASTE

• Mush down the whole plum tomatoes, so you don't have big chunks in through the cooking process ( unless you like big chunks!)

• Add more butter or oil as you see fit...I add a little more sat the last 5 mins- TASTE.

• Voila, your sauce is made; I do cook mine for hours. It’s truly spectacular

• Bag, store, bottle, or use as you require for any recipe that requires tomato sauce