Tomato and roasted red pepper sauce

Finely slice a small onion and cook it in a skillet with a little olive oil about eight to 10 minutes until soft and golden.

Add two to three grated garlic cloves and warm through a few seconds until fragrant.

Add a pound of canned San Marzano tomatoes and a whole jar of drained roasted red bell peppers.

Season with salt, freshly cracked black pepper, crushed red pepper flakes, a teaspoon of dried oregano and about a tablespoon of honey.

Rinse the can out with a little water and add it, then bring to a boil, reduce to medium, cover and cook 30 to 40 minutes until it thickens.

Smash the tomatoes and peppers with the back of a wooden spoon as it cooks; add more water and 10 more minutes if it needs it.

Cook until the water has evaporated and the sauce is thick; add another tablespoon of honey if it is too tangy.

Add fresh chopped basil or parsley, or pass it through a food processor or blender for a smoother sauce.