Simple, versatile tomato sauce

This sauce is so easy to make and will work for pasta, pizza, bruschetta, or even just scooping it right out of the pan into your mouth. It'll keep in the fridge for a few days, or even the freezer if you want to stockpile it. This way you'll always have it to hand to rustle up something quick and easy if unexpected visitors drop in.

8 plum tomatoes, peeled (bring them to the boil to make this easier) and chopped
3 shallots, chopped finely
2 tsp rosemary (dried)
2 tsp thyme (dried)
2 tsp Marmite
1 large clove of garlic
Salt
Pepper
Olive Oil

Once you've peeled and chopped your tomatoes and set them to the side, sauté the shallots in a little olive oil in a saucepan along with the rosemary, thyme, salt, pepper and crushed garlic. Once the shallots have softened, add the Marmite and stir well until everything is coated a slightly sticky brown.

Add a pinch of salt and grind in some black pepper.

Add the tomatoes and stir in well. Keep everything on a high heat and let the sauce bubble for about 5 minutes.

Turn the heat right down, cover and let the sauce cook slowly for about half an hour.

Remove the cover and let simmer for another 20 minutes with no lid, in order to reduce to a thick sauce.

It's ready!