- Heat oil in pan over low-medium heat and add chopped onion. Soften for about 8-10min, until translucent but not coloured. Stir in crushed garlic and cook for another 2min until fragrant.
- Add tinned tomatoes, and break them up with a wooden spoon. Stir in sugar and vinegar.
- Pick basil leaves and set aside. Stir stalks into sauce.
- Bring sauce to boil, then turn down heat and simmer for 45min until thick, stirring occasionally to break down tomatoes. Remove basil stalks.
- Season to taste. Roughly tear in basil leaves and serve with pasta of your choice.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
