Ingredient

• 1 tin mutti blended tomatoes (or fresh, blended)
  
• 2 clove of garlic
  
• 2 dried chilli
• seasoning salt (flaked or whatever)
  
• handful of fresh basil, chopped
  
• olive oil

Method

1. Heat oil in pan on low-medium heat.
   
2. Add garlic and chilli and saute until the oil changes colour.
   
3. Remove chilli and garlic, discard.
   
4. Add tomatoes and cook on high-heat.
5. Continually stir into the centre to combine the oil and tomatoes.
   
6. While it cooks, add ~1 tsp seasoning salt, taste and add more until it sweetens.
7. After about 5-10 minutes it should have thickened, take off the heat.
   
8. Add chopped basil, stir it in.
9. Serve!
   

Notes

• DON'T add sugar.
• Try not to burn the garlic and chilli, although it's not disastrous if you do.
  
• Let the oil cool a bit before adding the tomatoes. Otherwise you might end up with a kitchen fire.
  
• For a parmigiana sauce use oregano and parmesan instead of basil.