INGREDIENTS
2 x 400g tins of whole Italian tomatoes or about 1kg of very ripe, in season tomatoes
1.5 tablespoons of flake salt (four generous pinches)
Small drizzle of high quality olive oil
Fresh basil to taste
DIRECTIONS
Pour the tinned tomatoes with their juices into a large dish (if using fresh tomatoes, drop them into boiling water for about 10 seconds to shock them and then peel the skin off)
Gently break up the tomatoes with your fingers, mixing in the juices as you go until it becomes a sauce-like consistency with some smaller chunks of tomato.
Once the tomatoes have reached the right consistency, add four generous pinches of flake salt.
Slap the fresh basil leaves between your hands once to release oils and roughly rip once or twice.
Add basil, including stems, to the tomato sauce.
Drizzle olive oil over sauce to taste.
Gently stir in salt, basil and oil until combined.
Store in the fridge in an airtight container until ready to use (best used the next day).
