Easy pasta sauce

Finely chop tomatoes or purée them in a food processor – this depends on what consistency you want. Chopping gives a chunkier sauce while using puréed tomatoes yields a smoother sauce.

Grind garlic to paste.

Heat oil in a pan. Using a pan with non-stick coating needs less oil.

When oil is hot (but not too hot), turn down heat and add garlic paste.

When garlic is golden-brown, add tomatoes.

Tomatoes have to be cooked until done - they'll look and smell cooked instead of raw, and will be a deeper, redder colour.

Half way there, add salt and pepper.

When tomatoes are almost done, add fresh cream (more if you want, but less is good too).

After half a minute, add oregano.

Cook for another minute, and your pasta sauce is ready.

Add cooked pasta and vegetables and serve hot.