1. Start off by washing your tomatoes, before roughly chopping them. This recipe works best with meaty and big classic tomatoes, plum tomatoes and beef tomatoes blend into a smooth puree.
2. Heat the olive oil in a big pan and fry the finely chopped garlic while stirring constantly until it reaches a light brown colour.
3. Now combine your tomato puree with the garlic and stir to combine. Add tomato paste, salt, black pepper and sugar.
4. Let it bubble on low heat for 5 minutes until the sauce thickens.
