2 banana shallots, chopped
2 carrots, chopped
2 stalks celery, chopped
2 garlic cloves, crushed
1/2 tsp chilli flakes
1 kg heritage tomatoes, roughly chopped
1/2 tsp caster sugar
60 ml olive oil
Saute the shallots, carrots, celery, garlic and chilli on a medium heat, without browning, until softened (about 8 mins).
Add the tomatoes, sugar, olive oil, seasoning and 200 ml water and simmer gently for 1 hour until reduced.
Blitz with a hand blender until smooth, then check the seasoning.
Pass the sauce through a sieve to achieve a smoother finish.