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This recipe was uploaded by ritacooksitalia
Cook, stirring, for a further 2 minutes until the garlic is soft and golden brown.
Add the peeled plum tomatoes, roughly crushed. Add the water and season with sea salt and sugar.
Cover and bring the sauce to the boil (2-3 minutes), uncover the saucepan and cook over a medium- high heat for 10 minutes, stirring occasionally.
After 10 minutes, lower the heat and simmer for 45 minutes or until the water is completely evaporated and the sauce has thickened.
Serve sprinkled with freshly chopped flat leaf parsley.