Just a good all round sauce you can use for loads of things like aubergine parmigiana or pasta or pretty much anything.
1 tin tomatoes
¼ cup olive oil
1 large clove of garlic
½ tsp very finely chopped rosemary (or just use rosemary salt if you have some but then don’t add the salt below)
½ tsp dried oregano
1 tblsp very finely chopped parsley
Salt & pepper
Squeeze the tomatoes from the tin lovingly over a fine sieve using your hands to squash them. This is just a really good way of breaking up the tomatoes and gives them a lovely texture. Don’t throw out the juice under the sieve as you will end up using this too.
Finely chop the garlic and fry it in a non-stick pan with the oil until done but not brown. This should only take a minute or so. Add the squeezed tomato pulp, juice and herbs and cook gently for about 5 to 10 minutes before seasoning and using with pasta or whatever else.
Makes about 1 generous cup which should be enough pasta sauce for 4 people as a starter or 2 as a main but you sue this sauce for so many other things.