Makes 3/4 pint (400ml)
1 lb (450g) ripe tomatoes or
1 x 14 oz (400g) tin chopped tomatoes
1 small onion
1 clove garlic
2 tablespoons oil
1 tablespoon concentrated tomato puree
1 level teaspoon castor sugar 1 bay leaf
1/4 pint (150ml) chicken stock salt and freshly milled pepper
1 level tablespoon cornflour
3 tablespoons cold water
Scald the fresh tomatoes if using them, and peel the skins. Halve, then remove seeds and chop the flesh. Peel and finely chop the onion and garlic.
Heat the oil in a saucepan over low heat, add the onion and cook gently for about 10 minutes until tender and golden. Stir in the garlic and tomato puree. Add the fresh chopped tomatoes and cook for 2-3 minutes to soften and draw juices. Or add the tinned tomatoes with juices but omit the cooking. Add the sugar, bay leaf and stock and season with salt and pepper. Cover with a pan lid and cook gently for about 20 minutes.
Press tomato mixture through a sieve and return to the rinsed saucepan. Blend the cornflour with the cold water and stir into the mixture. Simmer gently stirring all the time, to make a thick sauce. Serve with pasta, chicken or fish.