800gramstinned tomatoes28 ounces, plum or chopped tomatoes
2clovesgarlicminced
3basil leaves
1tablespoonoreganodried
1tablespoontomato purée
salt and pepper, to taste
Instructions
In a medium saucepan, heat the oil with the garlic* on medium heat, till the garlic softens and releases its aroma - do not let the garlic brown.
2 tablespoons olive oil, 2 cloves garlic
Add the tomatoes and break them up using the back of a wooden spoon or potato masher. For a smoother sauce, use a blender.
800 grams tinned tomatoes
Cook uncovered, bringing to a boil, then turn down the heat to low. Allow to simmer for 20 minutes.
Stir in the tomato purée, and season with salt and pepper.
1 tablespoon tomato purée, salt and pepper, to taste
Add oregano then tear basil leaves into quarters and stir into the sauce.
3 basil leaves, 1 tablespoon oregano
Cook for further 5 minutes, then turn off the heat.
Notes
Cooking tips
*To prevent the garlic from burning, add it to the olive oil then turn the heat on low, so the oil and garlic slowly heat up releasing flavour.Use a potato masher for a thicker sauce or a blender for a smoother consistency.Cooking the sauce uncovered - turn the heat down as it simmers, so the sauce does not splash outside of the pan.Adjust cooking times for a thinner or thicker sauce, depending on the dish.
Make ahead and storing
Cool to room temperature and store in a sealed container and keep in the fridge for up to three days, or freeze for up to a month. For smaller quantities, freeze in an ice cube tray then store in freeze bags in a single layer.