1 x 800g tin plum tomatoes (or 2 x 400g tins)
2 celery sticks
1 bay leaf (dried is fine)
handful of basil leaves (optional)
1 glass of water
2 tbsp tomato purée
2 tbsp olive oil
salt and freshly ground black pepper
Finely chop the celery and carrots, fry them gently in a large tall pan in olive oil until softened and golden-brown.
Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper.
Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally).
You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky.
Recipe adapted from: Good Food