For 4 helpings of pasta or gnocchi
1 garlic clove
1 small onion or 2 shallots
1 tsp sugar
2 tbsp vegetable stock (see here)
700 g (1 1/2 lb) ripe peeled tomatoes
sea salt and freshly ground black pepper
6 leaves of fresh basil, torn
unsalted butter or extra virgin olive oil
Chop the garlic and onion or shallots together. Put them in a pan with the sugar and the stock. Cover and cook very gently until the onion or shallot is soft, by which time the stock will have more or less evaporated. Stir every now and then.
Roughly chop the tomatoes. Add to the saucepan. Season with salt and pepper and cook for 5 minutes, after the sauce has begun to boil.
Add the basil and mix in 30g (1 oz) of butter or 3 tablespoons of extra virgin olive oil.