This is a really useful basic sauce and can be used in so many ways – it’s delicious tossed through pasta or as a base for stews, soups and pizzas. Once you’ve made it a few times, try tweaking it with additional ingredients to take it to another level.
Serves 6 people
Method
- Peel & finely slice the garlic.
- Pick the basil leaves (if using) and roughly chop the stalks.
- Place the olive oil into a large frying pan on a medium heat. Add the garlic, basil stalks or dried oregano and fry for around 2 minutes, or until lightly golden.
- Add the plum tomatoes, squashing and breaking them up slightly with a wooden spoon. Add a splash of water to the empty tomato tins, give them a swirl and pour into the pan.
- Bring to the boil, then turn the heat down to medium-low and simmer for around 30 minutes or until thickened and reduced, stirring occasionally.
- Add 1 teaspoon of red wine vinegar (if using) and stir well. Have a taste and season with a tiny pinch of salt and pepper or an extra splash of vinegar, if you think it needs it
- Stir in the basil leaves (if using), then serve.
Ingredients
2 cloves of garlic
½ a bunch of fresh basil
(or ½ teaspoon dried oregano)
1 tbsp olive oil
2 x 400g tins good-quality plum tomatoes
Red wine vinegar (optional)
Sea salt
Freshly ground black pepper
