• 50 ml extra virgin olive oil
  • 3 garlic cloves (finely chopped)
  • 1 tsp tomato purée
  • 2 (400g each) cans plum tomatoes (crushed)
  • fresh basil leaves
  • sugar to taste
  • salt and pepper to taste


  • First of all, heat the olive oil in a large pan, add the garlic and cook for about 10 minutes on a low heat until soft.
  • Next add the tomato purée and cook for a further minute. When it is bubbling gently, add the tomatoes along with their juice and season with salt and pepper.
  • Bring to the boil, reduce the heat and simmer for about thirty minutes or until the sauce has thickened.
  • Taste and adjust the seasoning as necessary. Finally add the basil.
  • This sauce will keep in the fridge for one week, and it can be frozen.