Basic Tomato Sauce

The Naked Chef by Jamie Oliver

This sauce can be frozen for a couple of months, or refrigerated for up to a week.
Serves 6-8

1 large clove of garlic, finely chopped
2 Tb olive oil
1 small dried red chilli, crumbled
2 tea dried oregano
three 14 oz cans of Italian plum tomatoes
1Tb red wine vinegar
1 handful of fresh basil or marjoram (or both), roughly chopped
salt and pepper to taste
2-3 Tb olive oil

In a thick-bottomed pan gently cook the garlic with the olive oil, then add the chilli, oregano and tomatoes. Mix gently, but do not break up the tomatoes as this will release the seeds, which will make the sauce slightly bitter - by leaving the tomatoes whole and letting the mixture cook slowly you'll get a nice sweet sauce. Bring to a boil and simmer gently for 1 hour. Add the vinegar, then stir and chop up the tomatoes in the sauce. Now add your fresh basil or marjoram (or both), season well to taste, and add 2-3 Tb of your best olive oil.