We’ve all had tomato sauce with pasta or used it as a base for pepperoni pizza. But a full-bodied, flavourful fresh tomato sauce can add a tangy touch to much more than just that — you can have it with grilled sausages, fish, chicken or even vegetables.

The first step is to buy good quality tomatoes that are high on aroma. Select ones that are round and plump with no bruises. Always store them stem-side down in a cool, dark place. If you must refrigerate tomatoes, bring them to room temperature before cooking. Canned tomatoes are also great to cook with.

A basic tomato sauce will take all of 20 minutes to make. Here is what you need to do. Heat some olive oil in a wide, shallow pan, add garlic and cook till soft and the flavour of the garlic is infused in the oil. This will be the base flavour of the sauce. Then add flavour boosters like bacon, anchovies, chillies or vegetables like peppers or aubergines, whose function is to give body to the sauce. After a brief sauté, add the tomatoes, salt, pepper and seasonings like dried herbs. Turn up the heat and bring to a simmer. Allow it to cook just until the sauce is thick and pulpy. Remove the pan from heat and stir in fresh herbs, if desired.

tomato sauce with farfalle

Ingredients: 1lb dried farfalle; 3tbs extra-virgin olive oil; 6 large cloves garlic, finely sliced; 2lb cherry tomatoes, rinsed and halved; salt and pepper to taste; 1 cup fresh basil leaves, chopped

Method: In a wide, shallow non-stick pan, heat the oil and garlic over medium-low heat, stirring occasionally, until the garlic is softened but not browned. Add the tomatoes, and salt and pepper to taste. Toss gently to coat well, and then raise the heat to medium. Simmer, stirring occasionally and adjusting the heat to maintain a gentle simmer, until the tomatoes have been reduced to a thick, pulpy sauce. Remove from heat. Sprinkle the basil and stir to mix it in properly.

While the sauce is cooking, bring a large pot of salted water to a vigorous boil and cook the pasta until al dente. Drain well and put aside. Taste the sauce and check seasoning. Toss the pasta with three-quarters of the sauce and place in individual serving bowls. Spoon a little of the remaining sauce over each serving and sprinkle with cheese, if desired.