2 400g tins of tomatoes
2 cloves of garlic, crushed
3 tablespoons olive/sunflower oil or whatever
1 teaspoon balsamic vinegar
1 teaspoon caster sugar
Sea salt and freshly ground black pepper
100 g (3 1/2oz) cream cheese or mascarpone (optional)
Place the tomatoes in a saucepan with the dried chilli flakes, crushed garlic, olive oil, balsamic vinegar, caster sugar and a good pinch of salt and pepper.
Bring the sauce to a simmer and cook over a low heat for twenty to thirty minutes until it is rich and thick.
If you want a creamy sauce to add to such dishes as pasta, then stir in the cream cheese or mascarpone, but if freezing the sauce suggest you add the cheese on the day you defrost it.
This is very similar to passata really for not only is it great for tossing into pasta it can also be added to sautéed chicken, cooked prawns or used as a sauce to serve with grilled or barbecued fish.
You can add chilli in small amounts (I don’t because to be honest I don’t like it) but be careful because too much overpowers the sauce easily.