1 x 800g tin plum tomatoes (or 2 x 400g tins)

2 celery sticks

2 carrots

1 bay leaf (dried is fine)

handful of basil leaves (optional)

1 glass of water

2 tbsp tomato purée

2 tbsp olive oil

salt and freshly ground black pepper

Serves - 4


Finely chop the celery, and carrots, fry them gently in a large tall pan in olive oil until softened and golden-brown.

Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper.

Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally).

You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky.

Recipe adapted from: Good Food
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