This tomato sauce is a winner in any kitchen! Use it on pizza bases, with pasta or even to cook meatballs in.
Finely chop 2 cloves of garlic and fry it gently in 60 ml olive oil. Be careful not to burn the garlic. Add two tins of whole peeled tomatoes and bring to a simmer. Allow the sauce to cook gently for about 20 minutes until the oil separates from the tomatoes, then add a pinch of dried Italian herbs, salt and sugar. Keep in a jar in the fridge for up to a week.