This sauce should be made with fresh tomatoes, which must be ripe and full of flavour. Plum tomatoes are the best because they contain few seeds and have a lot of juicy flesh.
Combine the tomatoes, garlic, olive oil, salt and pepper in a saucepan and boil over moderately high heat, uncovered, for about 7–10 minutes or until the oil has separated from the tomatoes. Throw in the basil and check the seasoning.
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