Method

1. Cut the root end off the tomatoes and make a small cross incision at the other end. This will easily enable you to peel the tomatoes after the next stage.
2. Bring a pot of water to the boil. Turn down to a simmer and put the fresh tomatoes in the water for 1 minute.
3. Drain off the tomatoes and peel off the skin. Cut the peeled tomatoes into chunks and set aside.
4. Finely dice your onions. Place your pot on a medium low heat and add the olive oil and when that’s up to heat, add the onions.
5. Cook those for around 10 minutes, being sure not to add any colour to them.
6. Cut the garlic into slivers and add to the pan for a further 3 minutes.
7. Tear the basil and add to the pan. Cook for 2 minutes.
8. Add tomato paste and cook for 3 minutes.
9. Turn up heat to medium and add the stock, bay leaves, thyme and dried chilli (if using).
10. Cook for 5 minutes to reduce it down.
11. Add the fresh tomatoes and the tinned tomatoes.
12. Cook on medium low for 90 minutes, or until the desired consistency has been achieved. 20 minutes into this 90 minutes remove the thyme, bay leaves and chilli.
13. You can leave the sauce like this if you prefer it chunky. If you want a smooth sauce, remove from the heat and blend with a stick blender or a countertop blender. You may want to let it cool before blending.
14. Transfer to 3 individual containers. Allow to cool before freezing or refrigerating.