Using a large heavy-bottomed pan add both tins of chopped tomatoes and stir in the olive oil.

Peel and quarter the onion and add to the pan along with the oregano and whole cloves of garlic (use 2 or 4 depending on preference).

Bring the sauce to a medium – high heat then lower the temperature to keep at a steady simmer for at least 45 minutes, stirring occasionally.

Preheat oven to 180°C/350°F/Gas Mark 4 and heat croquettes for 18 – 20 minutes.

Remove the sauce from the heat and remove any hard or large pieces of onion and discard.

Use a wooden spoon to crush the garlic cloves or any large tomatoes remaining.

For a slightly smoother sauce remove half and use a stick blender to puree, before recombining with the rest of the sauce.

Season with salt and pepper then add in the chopped basil leaves.

With 5 – 8 minutes left on the croquettes, add your sauce to an ovenproof dish, top with the grated mozzarella and bake to enjoy a tasty dipping sauce!

Serve immediately with the Potato Croquettes for best results.