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Ingredients

Method

  • STEP 1

    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 collapsed completely.

  • STEP 2

    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.

Recipe from Good Food magazine, September 2012

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