Put the tomatoes, garlic and olive
oil in a saucepan over a medium heat.
Cover and cook for 10 mins, shaking
occasionally, until the tomatoes have
Season generously and add the
sugar. Remove the lid and boil for
5 mins until the garlic is soft. Allow
to cool, then sieve the pulp. You can
now pour into freezer-proof containers
and freeze for up to 3 months, or pour
into jars and keep in the fridge for up
to 1 week. Or use straight away in
sauces, soups and stews.