Instructions: Heat 12 tablespoons of the oil in a pan and fry the garlic until it is soh but not brown. Add the tomatoes some salt and pepper and cook fiercely stirring constantly to prevent the tomatoes from sticking as they break up. As they cook the tomatoes will release their juices. When this liquid has evapourated add the remaining olive oil the basil or oregano and more seasoning if necessary. Serve hot.

This sauce requires a large pan so the surface remains very hot. It is partkularly good served with grilled or deepfried salt cod or a dried pasta such as penne.

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