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Easy
By Rose Gray and Ruth Rogers
Published 1995
This sauce requires a large pan so the surface remains very hot. It is particularly good served with grilled or deep-fried salt cod, or a dried pasta such as penne.
Heat 1-2 tablespoons of the oil in a pan, and fry the garlic until it is soft but not brown. Add the tomatoes, some salt and pepper and cook fiercely, stirring constantly to prevent the tomatoes from sticking as they break up. As they cook, the tomatoes will release their juices. When this liquid has evaporated, add the remaining olive oil, the basil or oregano, and more seasoning if necessary.