This classic Italian sauce is made extra special in this version with the addition of balsamic vinegar and fresh basil.
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.