Sugo di Pomodoro
Recipe by Matt GoreckiStyling by Katy LanceleyPhotography by Ross Featherstone
4 large garlic cloves
Tinned plum tomatoes (decent quality with nothing added that shouldn’t be there.)
Juice of half a lemon
Place finely sliced garlic into a large pan with plenty of cold olive oil. Turn on the heat and fry gently until the garlic becomes golden.
Add the tomatoes, a good pinch of sea salt and a similar pinch of sugar. Stir and then simmer for around 20 mins, until the oil separates.
Add the lemon juice and pepper.
Cool and use straight or as a base for pretty much anything that requires tomato sauce.