I credit Jamie Oliver for refocusing my tomato-sauce-making through introducing this most basic and quick tomato sauce to my kitchen 6 years ago. I have since played and adapted it to suit many recipes

2 tinned plum tomatoes cans
(400gr each-mixed weight) or other tomato products of your choice (chopped tomatoes, or passata, or blitzed fresh tomatoes)
2-5 garlic cloves
Basil -small bunch, finely chopped (or parsley and other herb of your choice)
Salt, pepper and sugar

 In a bit of olive oil gently fry the crushed garlic cloves and  finely chopped basil (or other herb) for a couple of minutes. Avoid getting it burned! Simply add the tinned tomatoes (or other tomato sauce), a tea-spoon of sugar and season with a bit of salt and peppers. Cover and let it simmer at low heat for 20 minutes or until the sauce has thickened enough.

I like plenty of garlic but if you don’t the sauce can be perfect with just two cloves. Jamie Oliver suggests you use a chilly in the frying pan to add a bit of a kick. When I do use a chilly, I add it before the garlic and keep it for the duration of the cooking. Often I add a cinnamon stick particularly if I am cooking with basil. Other times I just use dried oregano or a fresh bay leaf from my garden. I have used this sauce flavoured with cumin (no herbs) to cook meatballs in red sauce. I have also in the past added a dash of ouzo to the chilly version of the sauce, threw in some raw king prawns and after the few minutes it takes for them to cook; I crumbled some feta cheese in for an incredible meze or tapa ideal for dipping with fresh bread.  You can use this sauce with any pasta you like but for a different dish see my Orzo pasta recipes here.  The possibilities to experiment with this sauce are endless!

What will your version be?