• 1 carrot chopped into thin rounds
  • 1-2 celery stalks
  • 1 small chopped onion
  • 1lb of fresh ripe tomatoes
  • Salt and pepper
  • A couple of glugs of good olive oil


Put all the ingredients into a small heavy casserole and cook gently for about 45 minutes until the tomatoes have collapsed and the other vegetables are cooked through.

Pass through a food mill or blitz in a blender. Strain and reduce if you find it a little watery. Test for seasoning. A little knob of butter or cream swirled in at the end is not a bad idea.

Orange has s great affinity with tomato. If you have some dried peel – you can dry it easily enough in your kitchen on a line of string for a few days before storing in an airtight container – pop a piece into the simmering sauce. It will impart a subtle and exotic back taste to it.