1. Heat the olive oil in a small saucepan over medium heat.

2. Add the garlic and cook for 1 minute until soft but not golden.

3. Add the native basil and bush tomato. Cook, stirring, for 2 minutes.

4. Add remaining ingredients. Stir well then bring to a simmer. Reduce stove to as low as it can go, and cook for 30-40 minutes, stirring every now and then, until it reduces to a thick sauce.

5. Blend with stick blender until smooth. Serve with my slow-cooked kangaroo pie.

Bush tomato: This fruit from this desert plant is sun-dried after harvesting and has a caramelly, sun-dried tomato taste. Chop and add to any tomato-based sauce.

Native basil: Also known as bush basil, this aromatic native herb has basil, sage and mint notes reminiscent of Mediterranean flavours. Use freely in place of basil.

Mountain pepperberries: Also know as mountain pepper or pepperberries, this spice is native to Tasmania and is similar to black peppercorns, but spicier and more interesting.

More recipes for using native produce at home