This is the most simple tomato sauce – perfect for pizza toppings, tossed through pasta or try it in Terzini’s fabulous mussel recipe. I doubled this recipe and kept the rest in a jar in the fridge (it also freezes really well). If you want you can add a small finely chopped onion when you add the garlic, or replace the bay leaf with a handful of fresh basil leaves.

1×400g tin of good-quality plum tomatoes
1 bay leaf
Extra virgin olive oil
1 clove garlic, peeled and finely sliced
Sea salt and ground pepper

Combine the tin of tomatoes and the bay leaf in a bowl. Mash with a potato masher and set aside.

Meanwhile finely slice a clove of garlic. Heat a saucepan, add a splash of olive oil and the sliced garlic and cook gently. When the garlic has turned lightly golden add the tomatoes and a few pinches of salt and pepper. Cook gently for anywhere between 20 minutes and 2 hours.