Instructions: Heat the oil in a pan and gently fry the garlic for 2 minutes.

Tip the oil and garlic into a food processor with the chopped tomatoes.

Using scissors snip the basil and add to the bowl with the vinegar and stock.

Whiz until a saucelike consistency is reached then season to taste with salt and pepper. (If you want the sauce really smooth then use a liquidiser instead of the food processor.)

The sauce can be prepared a couple of hours in advance cover and keep cool until you need it. Prior to serving reheat the sauce very gently in a saucepan until piping hot; do not boil.

Taste again for seasoning and serve with the chicken.

Use sundried tomatoes marinated in extra virgin olive as you are using both oil and tomatoes for this sauce. I recommend jars from either Merchant Gourmet (available in Tesco and Waitrose) or Sainsburys Special Selection.

Serves 4

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