2 tablespoons olive oil
550 g/1 lb 6 oz canned tomatoes or fresh tomatoes, peeled and chopped
a large pinch of sugar
2 cloves garlic
10 fresh basil leaves, torn salt


1.Pour the olive oil into a deep saucepan. Add the tomatoes with their can juice, if using canned tomatoes, into a saucepan and add the sugar, garlic, basil and a pinch of salt.
2.Cook over a medium heat for about 30-45 minutes, stirring occasionally.
3.Adjust the heat so that the mixture bubbles gently.
4.Mash the tomatoes and garlic with a wooden spoon; if using canned tomatoes, cook until soft enough to crush.
5. Remove the saucepan from the heat and leave to cool.
6.Pass through a food mill or sieve if a smooth sauce is required.
7.For spaghetti or escalopes.

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