Peel 2kg of ripe summer tomatoes using a serrated vegetable peeler, or by lightly marking the bottom of each tomato with an X (using a small, sharp knife) and then plunging them into boiling water for less than a minute

Cut the tomatoes in half, deseed, chop coarsely and throw into a pot on the stovetop. Bundle together a bouquet garni (a few sprigs of parsley and thyme and a bay leaf) and add to the pot. Bring to a boil and reduce to a simmer. Add some sea salt and a pinch of sugar. 

Stir occasionally, till the sauce has thickened – around 30 – 40 minutes. Transfer to a food processor and purée till smooth. Pour into sterilised jars, or if freezing, into freezer bags – ready to be used in a variety of dishes.