This is one of those sauces where you can taste every ingredient, with each component working beautifully together. It's also very straight forward to make, with no faffing involved (my kind of recipe!). Good quality passata or chopped tomatoes are simmered on the stovetop with a splash of balsamic vinegar and extra virgin olive oil for richness. Then right at the end, once the sauce has become thick and velvety, I stir in a large pat of butter and lashings of gently crushed basil. Season generously, and serve with grilled chicken, fish, chickpeas or your favourite pasta. In this weeks VIVA column. x