Roast the garlic in an oven at 400°F (200c) For 20 to 30 mins until the cloves are soft. I like to use smoked garlic for this as it adds another dimension, but a pinch of smoked paprika can have the same effect if you add it to the sauce.

Meanwhile, heat a knob of butter in a frying pan on very low heat and caramelise the onions with the sugar, Worcestershire sauce and a pinch of salt.

While the onions are caramelising and the garlic is roasting, add the tinned tomatoes, puree, ketchup, herbs and vinegar to a pan and simmer until bubbling nicely.

When the garlic has roasted and the onions are caramelised, squeeze out the garlic cloves into a blender or food processor and add the onions and basil leaves.

Once the tomato mix has reduced a little, season and allow to cool slightly before adding to the blender/processor and blitzing until the basil is shredded.

At this point, the sauce is finished but you can use it for many things. Simply pour over fresh pasta and sprinkle with fresh grated parmesan for a refreshing and healthy Italian dish, you could add red chilli to turn it into arrabiata and serve with grilled chicken and pasta. You could also add plenty of cream or creme fraiche to make a nice soup or you could do what I prefer to do and put it into six or seven little jars and freeze them. Whenever I fancy fresh pizza, I simply defrost one, make a fresh pizza dough and top with the sauce, mozzarella and maybe some thinly sliced mushrooms, prosciutto and oregano before it goes in the oven. Yum!