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Give your tomatoes a whir in the food processor or just roughly chop them into smallish pieces.
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Chop up the garlic. Lots and lots of garlic. Go ahead, don’t be scared.
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I’ve discovered that I don’t really like the taste of extra virgin olive oil, so I started using blended olive oil in dishes that call for it. It gives just a touch of flavour without overwhelming the dish.
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Sauté the garlic until it begins to give off that first whiff of garlicky scent. Take care not to burn it.
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Add the tomatoes.
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I added the salt, pepper, sugar and herbs at this point. But next time I think I’ll add them at the end so I can taste test better.
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Now let it reduce. And reduce. And reduce some more.
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When you have around five minutes to go, throw in a couple of fresh basil leaves.
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Now puree in the blender.
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And there you have it.
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Call it pasta sauce, lather it on pizza or dip mozzarella sticks into it.