Sugo di Pomodoro Veloce

• 2 × 800 g (1.¾ lb) tins plum tomatoes, drained of their juices
• 3 tablespoons ol

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.