Ingredients
- 2 tablespoons rapeseed or olive oil
- 1 garlic clove, finely sliced
- 2 x 400g tins of chopped tomatoes (or 1 tin plus a jar of passata)
- A pinch of sugar
- Sea salt and freshly ground black pepper
Method
- Heat the oil in a frying pan over a gentle heat. Add the garlic and let it sizzle very gently for a minute or so. As soon as it starts to turn golden, add the tomatoes.
- Let them bubble gently, stirring often, for 10–15 minutes, until you have a thick sauce. Transfer to a jug and purée with a stick blender (if you do it in the pan, the sauce will go everywhere), or just crush the chunks of tomato in the pan with a fork until you have a reasonably smooth sauce. Season to taste with salt, pepper and the sugar.
