Ingredients 2 x cans/ tins of plain tomatoes plum or chopped 2 cloves of garlic - roughly crushed 1 teaspoon balsamic vinegar Sea salt and freshly ground pepper Handful fresh basil leaves 2 tablespoons olive oil or a few squirts of lo cal spray
In a large non stick frying pan gently heat the oil and cook the garlic and basil until lightly coloured. Add the tomatoes and balsamic vinegar and use a spoon to mash the tomatoes down. If you prefer a smooth topping then strain it at this point and put back in pan to continue simmering until reduced. If you like it chunky just continue to simmer it until reduced and thick. Season with salt and pepper to taste. Pop into a glass jar - will keep in fridge for a week. This sauce is great for pizza and for pasta dishes.