• 2 tblsp extra virgin olive oil
  • 2 garlic cloves
  • 1 tsp tomato puree
  • 400 g tin chopped tomatoes
  • salt and freshly ground black pepper
  • 1 tsp sugar
  • 4 basil leaves


  • Heat the olive oil in a large pan. Add the garlic and cook for about 2 minutes on a low heat until soft.
  • Add the tomato puree and cook for a further 1 minute. Add the tomatoes along with their juice and salt and pepper.
  • Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
  • Adjust the salt, pepper and sugar as necessary. At the last minutes, shred the basil leaves and add to the sauce.