Heat one to two tablespoons of olive oil in a pan and fry the garlic until soft but not brown.
Add the tomatoes, some salt and pepper and cook fiercely, stirring constantly. As they cook, the tomatoes will break up and release their juices.
When this liquid has evaporated, remove from the heat.
Add the remaining olive oil, basil, oregano and Canderel.
Serve immediately.
Tip: If you aren’t going to serve the sauce immediately, cool it quickly and store. When you’re ready to use it, re-heat it thoroughly and only then add the Canderel.
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