Tomato And Basil Sauce

1 small onion, finely chopped 

2 garlic cloves, chopped

250g cherry tomatoes, halved

85g sun-dried tomatoes

1 sprig rosemary, leaves only

30g basil, torn

150ml dry white wine

Salt and pepper

Heat a glug of olive oil in a pan and lightly sauté the vegetables for 3 minutes then add the garlic and sauté lightly till everything is softened but not coloured. 

Add the tomatoes and cook for 3 minutes, then add the wine and let it bubble for few minutes to burn off the alcohol, then add the rosemary an half the basil.

Squash the tomatoes with a wooden spoon and stir together well.

Cook for 15 to 20 minutes.

Add the rest of the basil just before serving and check seasoning.