ingredients
serves 4
2 pound vine-ripened tomatoes, roughly chopped
2 tbsp extra-virgin olive oil
2 garlic cloves, peeled and crushed
grated zest of 1 lemon
1 tsp dried oregano
2 tbsp chopped basil
salt and pepper
pinch of sugar, or to taste (optional)
method
1. Put the tomatoes into a pan with the olive oil, garlic, lemon zest and oregano. Bring to the boil, cover and simmer gently for 20 minutes.
2. Add the chopped basil, salt and pepper to taste and a little sugar if required. Simmer, uncovered, for a further 10 minutes or until the sauce is slightly thickened.
If a smooth sauce is preferred, pass through a sieve and reheat before serving.
