- Peel and finely slice the garlic and place in a large pan on a medium heat with 2 tablespoons of oil.
- Fry until lightly golden, stirring occasionally, while you halve the chillies lengthways (deseed if you like) and stir into the pan. Tear in the basil (stalks and all).
- Scrunch in the tomatoes through your clean hands, then swirl a little water around each tin and pour into the pan. Bring the whole lot to the boil, then simmer for 10 to 15 minutes.
- Remove the pan from the heat, and now you’ve got a choice – you can either leave the sauce chunky, or I like to pass it through a coarse sieve, making sure to really push all that goodness through.
- Taste, season to perfection with sea salt and black pepper, and you’re done. You can use the sauce straight away, cover and keep it in the fridge for up to 1 week, or divide between ziplock bags, label and freeze in portions for future meals.
Tips - Easy Swaps: Tinned plum tomatoes or passata would be absolutely fine here, use what you’ve got.
© Jamie Oliver Enterprises Limited