In a large saucepan add half the olive oil, the onion,garlic and chilli (if using)

Cook over a slow heat for around 5 mins until the onions are softened.

Add the carrot and cook for another 5 mins.

Add the courgette and cook for around 30mins. The courgette should start to collapse releasing all its juices, which you want to slowly cook off.

Then, add the tomatoes. I like to grate them which leave the skin behind, retaining all the juices and pips.

At this point, if you are using the bay leaf, add that. Then, turn the heat down and sloooooowly cook. You want to caramelise the mixture, creating layers of flavour by teasing out all the natural sweetness of the vegetables.

After around 20 mins, remove the bay leaf. I love how it gives an extra layer of flavour, but more than that it turns into a slightly unpleasant & overpowering note.

Keep cooking down the vegetables, maybe giving them an extra bit of help by bashing them a bit with a potato masher to help them disintegrate.

Keep scraping down the pan, you want this to neaaaaarly catch, but not quite.

After another 20 - 30 mins, depending on how juicy your tomatoes and courgettes were, you should have a lush, squishy, delicious paste.

Add some salt to taste and you're done!

This keeps in the fridge for a week or so, just like pesto. Or sterilise some jars and once filled with no air pockets, add a layer of olive oil, which 'seals' the mix, and you can eat it for longer!