If you find yourself with a glut of greenhouse tomatoes this month, then one good way to preserve them is to make a sauce which you can store in the fridge for quick family suppers during the week, or freeze for the autumn months ahead.

This is such a delicious homemade sauce and a favourite in our kitchen. It definitely beats the canned sauces from the supermarkets any day. It’s just so easy to make and packed full of flavour.

I’ve used basil in my sauce, but you can use other herbs too such as fresh thyme or oregano for instance.

This sauce can also be used in so many ways. A classic tomato spaghetti is always a winner topped with delicious parmesan cheese. Or use some of the sauce as the base for a homemade pizza. Or even in a minestrone soup.

If you get the chance to try this recipe, I’d love to see your creations so do tag me @violetkitchenstudios

Gill xx

Method:

1. Chop the onions, peel the garlic and chop the chilli. Add to your blender with the basil and chopped tomatoes and blitz.
2. Pour everything into a large pan and add the salt and sugar. Cover and bring to the boil, then reduce to a simmer for 10-15 minutes.
3. Take the lid off the pan and, keeping it at a medium heat, let it simmer for approximately 1 1/2 hours or until the sauce is reduced to a thick jam like consistency. Keep stirring from time to time.
4. Take off the heat, allow to cool for a little while then transfer to sterilised glass jars and pop in the fridge (or containers if you are freezing).