This Italian tomato sauce recipe is originally from Jamie's Dinners

Ingredients

-2 to 3 cloves of garlic, chopped
-some fresh chopped basil stalks or a good pinch of dried oregano.
-1 long fresh red chili
-a couple of tins of plum tomatoes (a couple is how much? personally I
make this recipe with 1 tin)
-sea salt
-fresh grounded pepper
-red wine vinegar

Preparation

-Fry the garlic gently in olive oil with the basil and chili. Pierce
the chili once with a knife so it doesn't explode when frying. Red
chili always gives a subtle heat to a tomato sauce.
- Add the tomatoes - try to get hold of the best Italian tomatoes - and
leave the tomatoes whole. The tomato seeds can be a little bitter, so
if you chop the tomatoes up, the tomato sauce could be less sweet as it
should be.
-Season with sea salt and freshly ground black pepper and simmer your
tomato sauce gently for 30 minutes. (You can nicely take a shower in
the mean time! )
-Remove the chili.
-Break and mush the tomatoes up with a spoon.
-Add salt and pepper to taste if more needed.
-Add a tiny swig of red wine vinegar to give it a little twang.
-Let cool down and divide in sandwich bags to freeze in if you made a
big pot

My Tips

-Only use vinegar if you really like the taste. Personally I like to
use less vinegar than Jamie Oliver and for this recipe: I let the
tomatoes speak for itself: mostly tin cantomatoes are sour by
themselves.

-The secret of a good tomato-sauce is a good tomato. So if you can grow
them yourself (even on your balcony during a warm weather season) and
you can pick the tomatoes ripe, they will be much more sweet than what
you can buy in the supermarket.

-Jamie Oliver recommends an Italian tomato brand called La Fiammante.
Each tin of tomatoes contains one basil leaf to flavour the tomatoes.
In Malaysia we don't have that brand, so I love to use the organic
tinned tomatoes from Waitrose. Yet you need to try out your own
tomato-tin supply in your supermarket, and if worse come to worse, add
some sugar and some cinnamon.

-The longer you simmer, the more delicious your tomato sauce

Cheers,

Stef
http://www.theskinnycook.com/jamie-oliver-recipes