Salsa Napoli (base tomato sauce)

Ingredients:

2 cans peeled or chopped tomatoes (the better the quality, the better your sauce)
2 cloves of garlic crushed
50ml olive oil (the better the quality the better your sauce)
Salt & pepper to taste
Torn Basil leaves
Optional:
2tsp sugar
1tsp wine vinegar
(these will add a little sunshine to canned tomatoes)

Pour the oil into the pan and add the crushed garlic over medium heat. Allow the garlic to cook till golden. Add the tomatoes to the pan, season and add the optional ingredients if using. If using peeled tomatoes you can help them break down by crushing them gently against the side of the pot whilst cooking. When the sauce comes to the boil turn the heat down to a low simmer, stir, cover and cook for about 30 minutes. Remove from heat then add some fresh torn basil leaves.

N.B.
This is a base for many other dishes in the Italian kitchen and can be used as is for pasta. The addition of other ingredients, like a mirepoix (carrots, onions and celery), chillies or even star anise make for a more interesting pasta sauce.