METHOD:​
 

1. Boil water, enough to cover the fresh tomatoes
    

2. Cook the tomatoes for about 15 - 30 seconds 
    

3. Carefully peel tomato skin off 
    

4. Thinly chop onions
    

5. Fry with lots of olive oil in a thick pan 
    

6. When the onion is soft add in chopped garlic 
    

7. Slice the peeled tomatoes and add to the pan 
    

8. Add in chopped chillies, tin tomatoes and the sun-dried tomatoes 
    

9. Cook for 30 minutes on a medium low heat with the lid on the pan
    

10. Add vegetable soup stock and cook till it has dissolved 
     

11. Using a hand held blender or food processor, blend the sauce until it becomes a smooth consistency
     

12. Then add basil and season with salt and pepper
     

13. IF the sauce is too liquidy you can continue to cook on a medium heat to thicken the consistency