FRESH TOMATO SAUCE

Making your own tomato sauce is easy & worth doing as it is the base for so many recipes.

INGREDIENTS
Tinned tomatoes (cheapest supermarket own brand is fine)
Olive oil
Pinch of mixed herbs (I favour Herbes de Provence)
Dash of Tabasco (to enhance the flavour, not for heat)
Sea salt
Freshly ground black pepper
A small amount of sugar (a teaspoonful, then taste before adding more)
*Optional:  Garlic - I always add garlic but you can leave it out if you like

METHOD
In a deep pan empty the tinned tomatoes.  Add a good glug of olive oil (this helps to emulsify the sauce) and all the rest of the ingredients.  Turn on the heat and break up the tomatoes using a potato masher until you are happy with the texture.  Bring to the boil and then turn to a low simmer.  Leave to simmer for at least 20 mins.  The longer you leave it on a low heat the more the flavours will develop and the sauce will thicken as it reduces.  You will notice that the colour will change from deep red to a more orangey red.  Check your seasonings and add a little more if necessary.

VARIATIONS
Italian dishes: To the above sauce add garlic and more herbs, fresh or dried.  This can be be used as a sauce to coat pasta or added to cooked mince and onions for Spaghetti Bolognese or Lasagne.  You can also use it as the sauce base for a quick French bread pizza.

Spicy: Add fresh or dried chilli and add to cooked mince and onions and you have the sauce for a chilli con carne or a topping for patatas bravas.  Add some garlic and prawns and you have a wonderful sauce for spaghetti.