Cherry Tomato Sauce

This is one of the easiest sauces to produce. It makes a great base for pasta sauces, to which you can add chicken, prawns or fish.

TIP Use only really good quality cherry tomatoes, preferably very ripe. You can blitz the sauce in a blender for a smooth finish if you prefer.

Serves 4

600gr of cherry tomatoes
8 tbs of olive oil
6 cloves of garlic, sliced
1 small glass of dry white wine
8 basil leaves, finely sliced
1/2 tsp of sea salt

Heat the olive oil in a large frying pan on a medium setting.
Place the tomatoes in the pan and simmer for ten minutes. At this point you can mash the tomatoes to release all their juices. Add the garlic, white wine and cook for a further ten minutes. Give the tomatoes a last mash, sprinkle in the salt and scatter over the basil.