Pizzaiola Sauce

• 750 g/1½ lb plum tomatoes, peeled and chopped
• 2 cloves garlic, fine

Fry the garlic in 2 tablespoons of extra-virgin olive oil, add the tomatoes, oregano, salt and freshly ground black pepper. Stir fry for 2 minutes; do not allow the tomatoes to become a pulp. We serve this sauce with melanzane in carrozza.

Pizzaiola sauce is usually served with a fettina of