- 2 x 400g cans whole peeled tomatoes
- ¼ bunch basil leaves
- 1 Tbsp tomato paste
- 2 tsp red wine vinegar
- salt flakes and freshly-milled black pepper
1 Drain the tomatoes (discarding the liquid), then press the fruits through a coarse sieve to remove the seeds. Combine the pulp in a medium saucepan with the basil leave, tomato paste, remaining olive oil and sugar. Set over a moderate heat and simmer of 10 minutes, until thickened, then add the vinegar and season with salt and pepper. Set aside to cool slightly.