This sauce is so simple and versatile, yet extremely tasty. You can knock it up in 15 minutes and it’s fantastic with pasta for lunch, it’s great poured over a grilled chicken breast, or even blitz it and enjoy it as a soup!
- Put everything into a saucepan, season well and bring to the boil
- Simmer until reduced by 1/3 to 1/2
- That’s it!
Don't be shy...There are two things that make this recipe work. One is the importance of using what feel like an excess of flavourings. You really must use a full sprig, maybe 2 of rosemary per tin of tomatoes and a couple of heaped spoonfuls of honey and a large glass of wine!
The second is the reduction. This really brings the flavours out and intensifies the sauce. You can leave it a bit thinner if you’re eating it as a soup, but push on if its for a pasta sauce.
Oh, and try to avoid shitty cheap tomatoes, get a quality italian variant – in fact never buy shitty cheap tins of tomatoes!