Heat the oil in a pan and add the
vegetables and bay leaf. Stir in the
sugar with some salt. Gently cook for
10-15 mins until the veg is tender. Stir in
the tomatoes and 150ml water. Simmer
very gently for 30 mins until the sauce
has reduced by two-thirds and is very
thick. (If you have doubled or tripled the
quantities, this may take up to 1 hr.)
Stir occasionally, particularly towards
the end of the cooking time, so that the
sauce doesn’t catch on the bottom.
If you like your sauce a little thinner,
add a splash of water. Serve half with
pasta and chill or freeze other half in
1-2 batches for later use (see 'Goes well with' for ideas of how to use up your sauce).