2 x 400g tins whole plum tomatoes, drained of juice, or 1kg sweet fresh tomatoes
4 tablespoons olive oil
6 garlic cloves, thinly sliced
sea salt and black pepper
Add a litle spice at the same time as the garlic, such as cinnamon or chilli when the recipe calls for it.
If you are using fresh tomatoes, you need to blanch them to loosen the skins.
To do this, break off the stalk, make a thin slit in each skin and pour over enough boiling water to cover them.
Count to twenty and refresh with cold water until they are easy to handle.
Remove the skins and discard.
Cut the tomatoes in half across, seed and remove any hard core.
With the tinned tomatoes, place in a bowl and mash up with your hands, throwing away any bits of skin or core.
In a medium-sized saucepan, heat the olive oil over a medium to high heat.
When the oil is hot, but not smoking, add the garlic and fry until the garlic begins to colour.
Add the chopped tomatoes and a pinch of salt to balance their acidity.
Cook over a medium heat until most of the liquid that the tomatoes give out has evaporated.
Taste for seasoning