Ingredients
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2 (400 g) cans plum tomatoes (chopped)
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5 garlic cloves (crushed or finely chopped)
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6 tablespoons olive oil
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2 teaspoons dried basil
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2 tablespoons tomato puree
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1 cup fresh basil (extra dried can be used)
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1 bay leaf
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1 pinch mixed herbs
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1/2 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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1/2 teaspoon sugar
Instructions
- use half the oil and gently fry garlic do not let it brown.
- add the tomatoes, dried basil, bay leaf, mixed herbs, salt and pepper and sugar (this recipe needs between 1/2 - 1 tsp salt to bring out the flavours of the tomatoes.
- bring to the boil and gently simmer for 20 mins, add the tomato puree and the rest of the oil and simmer for a further 15 mins until the mixture has reduced.
- If using fresh basil roughly chop and add now.
- Serve with pasta with grated parmasan cheese and freshly ground black pepper.
- Variations - button mushrooms, black olives can be added.