Rich Tomato Sauce


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


Fry the garlic in the oil until golden brown (it’s ready when you start to become nervous of burning it, but before you actually do), then add the chilli, tomatoes and salt. Bring to a boil, then simmer gently until the sauce is very thick, and the oil has all risen to the top. If your spoon (which you must use frequently – the thicker the sauce, the greater the risk of burning) is small and wooden, you may be able to stand it upright in the sauce when it’s ready.