Heat 1 tbsp olive oil in a medium sauce pan.
Add a chopped onion and fry over a low heat for around 10 minutes, or until soft.
Add 2 cloves crushed garlic and fry for a further minute.
Pour in your tin of chopped tomatoes and add 1 tbsp tomato purée, 1 tbsp balsamic vinegar, 1 tbsp nutritional yeast (if using), 1 tsp dried oregano and 1 vegetable stock cube or 1 tsp vegetable bouillon powder (if using).
Still well, then bring to the boil then reduce the heat to a simmer and cook for 15-20 minutes until the sauce has thickened slightly. Stir occasionally to ensure that your stock cube breaks down.
Add 250ml cream, stir, and season to taste with salt and pepper. Cook for five more minutes before serving.
If preferred you can blend the sauce at this stage but this isn’t essential.
Serve with pasta*.