Try pouring this tomato sauce over spaghetti, along with some torn, fresh basil leaves; or use it for any sauce requiring a tomato base. But you might even forget about cooking it, and try it just as it is on Tuscan country bread (or Pugliese of course), with a drizzle of extra virgin olive oil, a hint of rosemary and a few grains of coarse salt. A veritable explosion of Mediterranean flavours, coming together on a simple slice of bread.