Method
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Place the oil in a pan over medium heat. When warm, add the garlic and fry until softened but not brown.
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Pour the can of plum tomatoes in the pan and use a masher or fork to crush them down.
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Add all the remaining ingredients, then simmer on a low heat for 20 minutes, or until the flavour has deepened and the sauce has thickened slightly.
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This sauce can be used straight away, or placed in an airtight container and stored in the fridge for up to a week, ready to be used as required.