My neighbour, Rosa, dropped off a bag of tomatoes yesterday. Ten large unshapen home grown ones nurtured by her husband Paco. I ate one and Tesco please take note they may not be regulation size or indeed colour but do you know what, they actually taste like tomatoes. And with the remaining nine I decided to make a fresh tomato sauce for my freezer.

Now, we all have our own favourite recipe for tomato sauce, mine is actually a tangy tomato sauce that I use for baked beans but this one is fresh and simple and will be a mainstay when a quick pasta sauce is needed or simply add vegetable or chicken stock to make a soup. Finish with freshly grated Parmesan and a few basil leaves.

Remove the stem part of the tomatoes and slice in half

Quarter one onion

Now place in a baking tray adding several garlic cloves and a few bay leaves squeezed between the crevices. Drizzle with olive oil then sprinkle with freshly ground black pepper, sea salt crystals and dried oregano.

Place in a pre-heated oven at Gas 6 | 400°F | 200°C | 180°C fan – for 30 minutes or so.

Allow to cool, press out the garlic from their skins, remove the bay leaves and whiz adding a little water if necessary or you can process through a food mill if you want a smoother and silkier sauce.

This small batch was destined for the freezer but only 3 batches made it as I used the fourth one for pasta baked chicken with cauliflower and mozzarella…

Tomatoes