2 medium cloves of garlic (crushed) a splash of red wine vinegar a sprig of fresh basil Bring a large pan of water to the boil. Take a small paring knife and score a cross in the base of the tomatoes. Add the tomatoes to boiling water, leave for 10 seconds, then place into iced water to stop them cooking. Put some olive oil in a large pan, then add the onions and garlic to soften (try not to colour) Meanwhile, remove the skins and core from the tomatoes. Roughly chop the tomatoes and add to the pan. Simmer for 20 minutes until the tomatoes break down and make a nice sauce-like consistency. Season with sea salt and freshly ground pepper to taste and add a splash of vinegar. Tear the basil and add to the sauce.