Olive oil
2-3 cloves garlic, minced
1 tsp dried oregano or chopped fresh basil stalks
1 whole red chili
28 oz can whole plum tomatoes (good-quality Italian ones are best)
Salt and pepper
1 tsp red wine vinegar
In a medium saucepan over medium heat, add some olive oil and fry the garlic, oregano (or basil stalks) and whole red chili. Pierce the red chili first so it doesn't explode. It will give a subtle heat to the sauce. Saute just a minute or two until fragrant then add the canned tomatoes. Do not mash the tomatoes, as the seeds can be bitter and if you chop them up right away the sauce won't be as sweet as it should be. Lightly season with salt and pepper, turn the heat down to low and let simmer for 30 minutes. Remove the chili.
Break and mash the tomatoes up with a spoon, season the sauce more carefully with a bit more salt and pepper, and add a tiny swig of red wine vinegar just to give the sauce a little twang. It is now ready to serve with pasta
