1. Place the tomatoes in a pan, cover and cook over a low heat for 20-30 minutes until they collapse, pressing them down after 5-10 minutes of cooking to release some of the juices.
2. Pass through a sieve or a mouli-legumes and return to the pan. Add the remaining ingredients and simmer very gently, uncovered, for another 60 minutes until thickened.
3. The sauce can be used as the basis for many pasta dishes, including the ravioli gratin pictured. Any not used immediately will keep well for a week in the fridge or can be frozen.
|Caster Sugar||1 Level Tsp|
|Sea Salt||1 Heaped Tsp|
|Plum Tomatoes, Halved||1.6kg|
FOR RAVIOLI GRATIN Have ready half a quantity of the really useful fresh tomato sauce. Cook and drain 600g fresh bought ravioli. Heat the grill. Add the hot tomato sauce to the hot drained ravioli and toss. Tip everything into a 30cm oval gratin or other shallow ovenproof dish. Scatter over 100g freshly grated parmesan and 2 tbsp oregano leaves, drizzle over
1-2 tbsp olive oil and place under the grill for several minutes until golden and sizzling.
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