True tomato pasta sauce (sugo al pomodoro)

I love the smell of tomato sauce. It reminds me of my grandmother’s kitchen where pots cook for hours on end. This recipe is hers, but with some adjustments to make it suitable for vegetarians and for the pace of modern life – sorry, not all of us can afford to be a housewives nowadays 🙂
I like to make loads and freeze the sauce for any lazy day ahead – you can use it as a base for seafood pasta sauce, pizza, lasagna, etc.
To make a good tomato sauce for pasta you need good quality tomato puree. I use MUTTI’s, but if you don’t have any good Italian delis nearby just buy one from your local supermarket’s organic range. It will taste just as good!

Ingredients (serves 4):

• a big jar of tomato puree
• 2 table spoons good quality extra virgin olive oil
• 2 cloves of garlic
• One vegetable cube stock, possibly organic
• Salt & pepper
• 1 tea spoon of white sugar

Cooking instructions:

1. Put a large frying pan on the hob on a medium hit, add 2 table spoons of extra virgin olive oil.
2. Chop the garlic and add it to the pan. Fry for a minute or so.
3. Carefully add the tomato puree. Stir well.
4. Add the sugar and the stock cube, stir well, turn the heat to minimum, and cover with a lid.
5. Cook for up to one hour, stirring occasionally.