Instructions

1. Place a heavy bottomed medium sized pot over medium heat with the olive oil. Add the garlic and cook just until softened, about 20-30 seconds. Pour in the tomato passata and add the sugar, a generous pinch of salt and grinding of black pepper.
2. Allow to cook until sauce has thickened and reduced by a quarter or half, depending on how think you want the sauce to be. Taste and add more salt, pepper or sugar as needed, then stir in the fresh basil.
3. Recipe easily doubled or tripled for a larger batch. Can be refrigerated for 2-3 days. Sauce can also be frozen for up to 3 months. Simply divide sauce into portions and freeze in sealing freezer bags. Defrost overnight in the fridge, or place frozen sauce in a pot and allow to melt over medium low heat, then increase to medium high heat for 2-3 minutes. To thin out sauce, add a small bit of water until it is the consistency you want.