A versatile sauce ideal for batch cooking recipes
Heat the oil in a small saucepan. Fry the garlic for a minute or two, stirring regularly. Be careful not to burn it.
Roughly chop the basil and add to the frying pan. Add the chilli and fry for a further a minute.
Add the plum tomatoes to the pan, bring to boil. Reduce to simmer and cover with a lid. Continue to cook for 20 minutes, stirring occasionally to avoid it sticking to the bottom of the pan.
Stir into cooked pasta or risotto rice. If you prefer a smoother sauce, blend before stirring in.