It’s a fairly straight forward sauce. Finely slice up a shallot and cook it in oil, add in approx 5 cloves (i always use lots of garlic cos it’s fucking amazing) of finely sliced garlic, throw in a finely chopped red chilli.
Once all that is starting to colour throw in a tin of peeled plum tomatoes, fill the tin half full of water and put that in along with a handful of basil. Salt and pepper, pinch of oregano, pinch of thyme, some chilli flakes, splash of balsamic vinegar. Oh and a squeeze of tomato puree.
Let that bubble away and reduce.
However tonight i am gonna double dunt the tomatoes. Gonna roast off some cherry tomatoes and baby plum tomatoes in garlic, oil, basil and a splash of balsamic vinegar. Roast for about 15/20 mins at about 180, the tomatoes and garlic get all sticky and amazing.
Throw that in with the other sauce and we have a fucking spot on pasta sauce.