Marinara sauce

Sam's tips for the perfect marinara sauce:

• Giving the sauce enough time to simmer makes all the difference. I let it bubble gently until the tomatoes have broken down and the sauce has thickened, which concentrates their sweetness and gives a richer flavour.
• If the tomatoes taste particularly sharp, I'll add a small pinch of sugar rather than lots at once. I always taste first, as naturally sweet tomatoes may not need any at all.
• For a little extra depth, I'll sometimes add a pinch of chilli flakes, a splash of red wine or a Parmesan rind while the sauce simmers. Just remember to remove the rind before serving. A few torn leaves of fresh basil also make a great garnish for the sauce just before serving.
• This is one sauce I love making in big batches. Once cooled, I'll portion it up and freeze it, ready to turn into a quick pasta dinner, pizza sauce or base for another tomato-based dish.