This basic tomato sauce is the sauce base you can use for nearly off all the tomato pasta, meat of fish dishes. It is the easiest thing you could ever make and it’s quick too. You can start the sauce at the same time you boil water for the pasta and get finished before the pasta hasn't even finished cooking.

1. Heat the oil in a wok or heavy frying pan over medium-high heat. When the oil starts to shimmer add the garlic and stir-fry until golden. Do not let it burn or it will become bitter. If you like a spicy sauce, add the pepper.

2. Add the tomatoes and stir-fry. There will be a lot of spitting and hissing as the wet tomatoes hit the hot oil. Turn the heat to medium-low and cook the tomatoes down until they are reduced by about half and have taken on a more orangey hue. Adjust the seasoning by adding salt to taste. If the sauce looks like it’s drying out too much, add a little water. At this point freeze if not using immediately.

3. Add the Parmesan, taste for seasoning then serve.