Ingredients:

• 1kg of tomatoes - five or more varieties, but try to include some San Marzano toms, traditionally used to make pasta sauce.

• 1-2 tbsp tomato purée

• 2 good-sized garlic cloves, very finely chopped

• 1 tbsp balsamic vinegar

• Handful of fresh basil, rolled up and sliced

• Smattering of hard Italian cheese, finely grated (optional)

• Wholemeal pasta of your choice (I like fat spaghettoni or fusilli)

Method:

• Chop all the tomatoes up into even-sized pieces They needn't be too small. 

• Place the toms into a big, non-stick pan (a casserole is good) and add a splash of water from the tap.

• Heat the tomatoes over a medium-high heat, stirring regularly so they don't catch on the bottom. The water will help prevent this and speed up cooking with some steaming action. 

• Once the tomatoes start to break down, add the garlic, reduce the heat to a very low simmer and cover with a lid. Leave to cook very slowly for as long as you can (I like to leave mine for around two hours) but be sure to lift the lid to stir occasionally. 

• Add the tomato purée, balsamic and 3/4 of the fresh basil and bring up to the boil again, before reducing back down to a low simmer. 

• Meanwhile cook your pasta according to the instructions.

• Drain the pasta and plonk into the pan of rich sauce, stirring through.

• Serve in big bowls, topped with more fresh basil and a light dusting of cheese.