Classic Marinara Sauce

The sauce worth making at the height of tomato season. Freezes in batches, transforms pasta all winter. Garlic, olive oil, fresh tomatoes, time.

Ingredients

• 1.5 kg ripe beefsteak tomatoes
• 6 cloves garlic, thinly sliced
• 5 tbsp good olive oil
• 1 small bunch fresh basil
• 1 tsp sugar (if tomatoes are acidic)
• 0 to taste salt and black pepper

Method

1. 1

   Score a shallow cross in the base of each tomato. Place in a large bowl and cover with boiling water. Leave 30 seconds, then drain and peel — the skins will slip off easily. Roughly chop the flesh.

2. 2

   Warm olive oil and garlic in a wide heavy pan over medium-low heat. Cook gently 5 minutes until garlic is soft and fragrant but not coloured.

3. 3

   Add tomatoes, half the basil, and a good pinch of salt. Increase heat to medium.

4. 4

   Cook uncovered for 35-40 minutes, stirring occasionally, until the sauce has thickened significantly and the oil is pooling on top.

5. 5

   Taste. Add sugar if it needs it. Tear in remaining basil and adjust seasoning.

6. 6

   Use immediately or cool and freeze in portions. Keeps 3 months frozen.