Make loads of easy tomato sauce the Lady Honoria way.
Chop a small onion finely. Cook gently in a little olive oil in a saucepan until soft and golden (British people seldom cook onions for long enough I find).
Chuck in about 500g of passata with a couple of crushed garlic cloves (vary the garlic to taste β I'm with the late and wonderful Katharine Whitehorn on this β if your friends don't like garlic, get some new friends). Cover and simmer gently for about 10 minutes.
Add half a coffee mug of vegetable stock, a pinch of sugar, a handful of torn-up basil leaves if you have them, salt and ground black pepper. Half cover and simmer for another 20 minutes with an occasional stir.
Let it cool, then freeze it.
When ready to be used as pasta sauce or whatever, thaw, then bring to the boil, add a glass of dry white wine or sherry as required.