Mine is a pasta sauce - some nice ripe tomatoes (maybe 4) - diced (I dont bother skinning them, but you could if you wanted to), 1 chopped shallot (or small onion), 1 crushed garlic clove, fresh thyme, parsley and oregano (I have these in my garden!) and a bay leaf and some verjuice or white wine (about 1/3 cup).

Gently fry the shallot/onion and garlic in a small amount of olive oil. when softened, add tomatoes until the juice is being released. Add herbs and season with salt & pepper. when the juice is begining to disappear, add the verjuice or white wine. Cook on a medium heat (simmer) until reduced and serve over freshly cooked pasta. Is soooo yummo! I add some parmesan over it too, but you don't have to - it's absolutely delicious anyway!