Tomato and Leek Sauce

2 tablespoons olive oil

1 leek, finely chopped

2 cloves garlic, crushed

1 teaspoon fennel seeds

Sea salt

400-gram tin crushed

Italian tomatoes

1 tablespoon Worcestershire sauce

Heat the oil and cook the leek, garlic and fennel seeds with a pinch of salt until soft. Add the tomatoes and Worcestershire sauce and cook until thick and reduced. MAKES 1½ CUPS