- Place the garlic in a large pan on a medium heat with 2 tablespoons of olive oil. Sautee until lightly golden, stirring occasionally. Add the chillies and stir into the pan.
- Tear in the basil (stalks and all). Scrunch in the tomatoes through your clean hands, then swirl a little water around each tin and pour into the pan. Bring the whole lot to the boil, then simmer for 10 to 15 minutes.
- Remove the pan from the heat. You can either leave the sauce chunky or press the sauce through a coarse sieve.
- Taste and season to your liking with sea salt and black pepper. You can use the sauce straight away, cover and keep it in the fridge for up to 1 week, or divide between ziplock bags, label and freeze in portions for future meals.