This is the most simple tomato sauce: perfect for pizza toppings, tossed through pasta or try it with mussels. I doubled this recipe and kept the rest in a jar in the fridge (it also freezes really well).
Combine the tin of tomatoes and the bay leaf in a bowl. Mash with a potato masher and set aside.
Meanwhile finely slice a clove of garlic. Heat a saucepan, add a splash of olive oil and the sliced garlic and cook gently. When the garlic has turned lightly golden add the tomatoes and a few pinches of salt and pepper. Cook gently for anywhere between 20 minutes and 2 hours.
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