• Wash the tomatoes and cut them into large pieces. Wash the carrots and peel the onion, remove the filaments from the celery stalk and cut all the veg into pieces. Also wash the basil and tear it up with your hands.
• Put the cut tomatoes in a pot, sprinkle with a little olive oil and cook for about ten minutes until they start to release some juice. Add the vegetables and season with salt and pepper. Once the vegetables are immersed in liquid, turn down the heat and cook your Tuscan pomarola for about 45 minutes to an hour over a low-medium heat.
• While the sauce is still quite warm, pass it in batches through a vegetable mill trying to collect as much sauce as possible. You will need to stand the mill over a bowl or saucepan. Discard the skins and seeds that collect at the top of the mill.
• If the pomarola is still too liquid, put it back on the stove over a high heat for a few minutes, stirring often, to allow it to reduce a little.
• Before using your sauce to season pasta, add a drizzle of raw oil.

Serve with pasta

• When you are ready to serve this Tuscan tomato sauce with pasta, just heat it through. Cook the pasta al dente according to the instructions on the packet. Drain the pasta. Mix it with the sauce and serve with a sprinkling of grated parmigiano or pecorino if required.