• 1kg ripe tomatoes
• 5 Tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• 1 Tbsp tomato paste
• 1 tsp caster sugar
• 6 basil leaves
• Sea-salt flakes, to season
This makes about 500 ml of sauce
Using a small sharp knife, mark a cross on the base of each tomato.
Fill a large saucepan with water and bring to the boil. In batches, add the tomatoes and cook for 30 seconds then remove with a slotted spoon.
Transfer tomatoes to a large bowl of icy-cold water.
Peel and discard skins and set aside on a plate.
Repeat Steps 2–4 with the remaining batches.
Cut all tomatoes into quarters. Remove core and discard. Dice tomatoes.
Heat oil in a large saucepan over a medium heat. Add onion and cook for 4 minutes or until soft.
Add tomatoes, tomato paste and sugar.
Add basil and cook for 10 minutes or until mixture reduces by half. Season.
Ladle sauce into sterilised jars and secure lids. Store in a cool dark place for up to 2 months.