Pour the oil into a saucepan and fry the garlic over a medium heat for 1-2 mins until fragrant, but not browned. Add the chilli, fry for another minute, then add the tomatoes along with 1 tsp salt and 1/2 tsp sugar. Stir well to combine the ingredients and simmer gently for 20 mins, stirring regularly. The sauce will thicken slowly as it cooks.

Taste and adjust the seasoning if needed. Serve stirred through pasta, or blend it first to create a smoother sauce if you prefer. Will keep chilled for up to five days.