Fresh Tomato Sauce

1 kg/2 lb ripe tomatoes, skinned and chopped
1 onion, peeled and finely chopped
1 carrot, scraped and finely chopped
1 celery stalk, trimmed and finely chopped
1 small leek, trimmed and chopped
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon tomato puree
freshly ground black pepper

Put all the ingredients into a saucepan and bring to the boil. Stir, then cover tightly and simmer for 40 to 45 minutes.

puree its a blender or food processor and strain into a clean pan. Boil, uncovered, for a few minutes to thicken the sauce, then taste and adjust the seasoning.

The sauce may be stored in the refrigerator or frozen.

MAKES 600 ml/1 pint