Cut the whole tomatoes into chunks, then purée (seeds and all). Fry the garlic in 3 tablespoons of the olive oil for a few moments until cooked, but not yet coloured. Add the chilli flakes followed by the puréed tomato and salt. Bring to a fairly brisk boil and cook until the sauce has a little body (you will see the bubbles get a bit bigger), but is by no measure thick. The tomatoes should taste fresh, but no longer raw. Season with pepper and add the remaining oil to finish.
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