This classic Italian sauce is made extra special in this version with the addition of balsamic vinegar and fresh basil.
4 tbsp olive oil
2 garlic cloves, crushed
400g can chopped tomatoes
250ml/9fl oz tomato passata
1 tbsp balsamic vinegar
15g/½oz fresh basil leaves, torn
rock salt and freshly ground black pepper
Heat the olive oil in a frying pan and add the garlic and cook gently until soft.
Add the chopped tomatoes, passata and balsamic vinegar to the pan. Bring to the boil and boil fast, stirring continously.
When the sauce has thickened stir in the basil and season really well before serving.
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