Ingredients
- olive oil
- garlic cloves
- ripe tomatoes
- salt
- ground black pepper
- fresh cream
- oregano
- Finely chop tomatoes or purée them in a food processor - this depends on what consistency you want. Chopping gives a chunkier sauce while using puréed tomatoes yields a smoother sauce.
- Grind garlic to paste.
- Heat oil in a pan. Using a pan with non-stick coating needs less oil.
- When oil is hot (but not too hot), turn down heat and add garlic paste.
- When garlic is golden-brown, add tomatoes.
- Tomatoes have to be cooked until done - they’ll look and smell cooked instead of raw, and will be a deeper, redder colour.
- Half way there, add salt and pepper.
- When tomatoes are almost done, add fresh cream (more if you want, but less is good too).
- After half a minute, add oregano.
- Cook for another minute, and your pasta sauce is ready.
- Add cooked pasta and vegetables and serve hot.
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