If using fresh tomatoes, place them in a saucepan of boiling water and cook for 1 minute.

Drain, peel the skins and chop the tomatoes, reserving any liquid.

If using canned tomatoes*, there is no need to follow this step. 

Heat the oil in a deep frying pan over medium to high heat.

Add the garlic and onion and cook for 4 minutes or until soft.   

Add the tomato, wine, herbs, pepper and salt and bring to the boil. 

Allow the sauce to simmer for 20 minutes. 

If using canned tomatoes* and 35 minutes if using fresh tomatoes. 

Refrigerate the sauce for up to 3 days.

If you are not using the sauce within this time, then freeze the sauce in portion sizes ready to thaw and use.