Light Tomato Sauce


  • Yields 700 ml sauce, enough for 500 g dried pasta
  • 1 kg ripe vine tomatoes
  • 3 cloves garlic, thinly sliced
  • 4 tablespoons extra virgin olive oil
  • a small pinch of crushed chilli flakes (optional)
  • 1/2 rounded teaspoon fine sea salt


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.