Tomato Sauce

• 450 g/1 lb cherry tomatoes
• 15 g/½

Roughly cut up the cherry tomatoes and the sun dried tomatoes. Peel and slice the shallots and crush the garlic. Heat the oil in a saucepan then gently soften the shallots and the garlic in this without colouring. Add the tomatoes and the tomato purée and stir it through. Add the vinegar, sugar and seasoning then the water. Bring to the boil and simmer for 1 hour. After 50 minutes add the basil