Homemade Tomato Basil Pasta Sauce

Warm the olive oil in a medium saucepan over a low-medium heat. Add the onion with a pinch of salt and cook for 8–10 minutes, stirring often, until soft and sweet but not browned.

Stir in the garlic, basil stalks and tomato purée. Cook for 2 minutes so the purée darkens slightly and the garlic smells mellow.

Add the chopped tomatoes, balsamic vinegar, sugar if using, salt and black pepper. Rinse each tomato tin with a small splash of water and add that too.

Bring to a gentle bubble, then simmer uncovered for 40–50 minutes, stirring occasionally, until thickened and glossy. Lower the heat if it starts catching on the base.

Taste and adjust the salt, pepper or vinegar. Stir through most of the basil leaves just before serving, saving a few for the top.

Toss with hot pasta and a splash of pasta water, or cool quickly and freeze in labelled portions.