Extra-virgin olive oil
2 tins of tomatoes (unflavoured)
1 tsp dried oregano
a handful of freshly chopped basil.
1/2 cup white wine
2 tbsp Dirty olive brine
3-4 whole garlic cloves
2 bay leaves
Salt & Pepper to taste
Pour a good glug of quality extra-virgin olive oil into a heavy-based pot on medium heat.
Add roughly chopped onion and oregano, and sauté until tender. Add wine, then add tomatoes, whole garlic cloves, bay leaves, and simmer gently for 20-30 minutes to develop the sauces rich flavour.
Remove bay leaves, add fresh basil, and using a stick-wizz blend until smooth.
Add 2 tablespoons olive brine, taste before seasoning with flaky salt and freshly ground pepper.
You can add chili flakes for heat.
Sign up to our email newsletter.