12ripe tomatoes chopped fine (or 2 x 400g tin of peeled whole tomatoes or 700g bottle of passata)
2clovesof garlicpeeled and finely chopped
handful of basil leavesfinely chopped
1/4teaspoondried oregano (or some fresh oregano leaves, finely chopped)
salt to taste
freshly cracked black pepper
extra virgin olive oil
Instructions
Heat olive oil on medium heat in a saucepan.
Add the garlic and fry for a few seconds. Add the tomatoes/tomato sauce, half the basil leaves, all of the oregano, salt and pepper.
Cook on medium-low heat for approximately 20 minutes, mashing the whole tomatoes gently from time to time. Remove when simmering and add the remaining basil leaves.
Adjust seasoning, allow to cool and store in a clean sterilised glass jar.