This versatile recipe provides and ideal base for a variety of pasta dishes and pizzas. It can also be served with chicken or fish.

Ingredients

• 3 tablespoons of olive oil
• 1 carrot very finely diced
• 1 onion very finely chopped
• 1 stick of celery very finely chopped
• 1 400g can of chopped tomatoes
• 3 cloves of peeled black garlic
• 1 tablespoon of tomato puree
• 1 – 2 teaspoons of caster sugar (to taste)
• 1 teaspoon of dried oregano
• Salt and black pepper

Instructions

1. Pour the olive oil into a large pan. Heat until hot. Add the carrot, onion and celery and sweat until soft but not coloured.
2. Crush the black garlic cloves and add to the vegetables.
3. Pour in the chopped tomatoes.
4. Add the tomato puree and oregano. Season with salt and black pepper.
5. Simmer for 45 minutes to an hour on a very low heat. If the sauce is too thick add a little hot vegetable stock.
6. Check for seasoning and then add sugar to taste.

Other Ideas

• Add flaked tuna, sliced black olives and a handful of fresh basil. Heat the sauce and serve with pasta.
• Fry a small aubergine in extra virgin olive oil and add to the tomato sauce. Stir in some fresh oregano. Heat the sauce and serve with spaghetti. Sprinkle with Parmesan cheese.
• Gently fry some smoked bacon, add to the sauce with a handful of frozen peas.  Heat through.  Fold in a little double cream at the last minute. Serve with pasta.
• Chop up a roasted red pepper (from a jar).
• Grate a courgette and add to the tomato sauce. Heat through until the courgette is cooked. Serve with pasta. Sprinkle over some dry fried pine nuts.
• Heat up the tomato sauce. Add a handful of fresh cherry tomatoes (halved) 3 sun- dried tomatoes (chopped).
• Stir in a tablespoon or two of mascarpone cheese. Add a splash of balsamic vinegar at the end.