• 6tbps olive oil

  • 4 cloves of garlic, peeled and finely chopped

  • 4 x 400g (16oz) tins of chopped tomatoes

  • Small handful of flat-leafparsley, roughly chopped

  • Salt


  • 1.

    Pre-heat a frying pan and add in the oil.

  • 2.

    Add the garlic and fry until golden.

  • 3.

    Add the tomatoes and parsley, season with salt and allow to simmer for 15 to 20 minutes until the sauce thickens.

  • 4.

    To store

  • 5.

    Leave the sauce to cool completely before transferring to plastic containers.

  • 6.

    The sauce will keep for up to 5 days in the fridge and for up to 3 months in the freezer.

  • 7.

    When using frozen sauce, defrost it over night in the fridge and ensure it is fully defrosted before using

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