1kg ripe roma tomatoes
Big pot full of boiling water (rolling boil)

1 clove garlic
1 tablespoon salt
Handful of basil sprigs
1 small whole red chilli

Score the bottoms of all tomatoes with a knife and plop into the rolling boiling water.

Leave them for a few minutes until the skin shrivels a little.
Pull them out and place in a bowl to cool slightly.
Place a few tomatoes at a time into the food sieve or mule to purée and remove all seeds and skin.

Place purée in a small saucepan with the whole peeled clove of garlic, chilli, basil and salt.
Gently simmer on low until the flavours develop.

Then it’s ready to use.