Step 1 Empty the tins of tomatoes into a large bowl and crush with a potato masher or your hands, picking out any tough bits as you go. Step 2 Pick the basil leaves from the stem and set both aside. Finely chop the garlic cloves. Step 3 In a large saucepan over low heat, add the olive oil, basil stems and garlic. Cook low and slow for 5 minutes until smelling really delicious. Be sure to keep the heat low as you don’t want to burn the garlic as this will ruin the flavour of the sauce. Step 4 Add the tomatoes, salt and chilli flakes, if using. Fill one of the tomato tins with water, add to the saucepan, then add another 1/2 tins worth of water. Increase the heat to medium and simmer the sauce for 30 minutes until reduced and thickened slightly. Step 5 Taste and add more salt if needed. Step 6 Use tongs to remove the basil stems. Add the basil leaves and cook for 2-3 minutes until the basil leaves have wilted, then turn off the heat.
