Wash and dry the tomatoes.

Cut the core out of the tomatoes and slice them up to fit in the food strainer.

Pass them all through a food strainer or mouli into a large pot.

Add the oregano (or basil), salt and pepper and stir them in.

Bring the pot to a boil over high heat then reduce to medium and leave it to simmer, stirring occasionally for 1.5 to 2.5 hours or until thickened.

Pour hot sauce into steralised jars.

Sauce will keep for up to 12 months in a dry, dark place.