Instructions

1. 1
   Finely chop tomatoes or purée them in a food processor—this depends on what consistency you want. Chopping gives a chunkier sauce while using puréed tomatoes yields a smoother sauce.
2. 2
   Grind garlic to paste.
3. 3
   Heat oil in a frying pan. Using a pan with non-stick coating necessitates less oil.
4. 4
   When oil is hot (but not too hot), turn down heat and add garlic paste.
5. 5
   When garlic is golden-brown, add tomatoes.
6. 6
   Tomatoes have to be cooked until done—they'll look and smell cooked instead of raw, and will be a deeper, redder colour.
7. 7
   Add salt and pepper to taste.
8. 8
   When tomatoes are almost done, add fresh cream to taste. Cook for about 30 seconds.
9. 9
   Add oregano, then cook for another minute.
10. 10
    Add cooked pasta and vegetables.
11. 11
    Serve hot, garnished with herbs (e.g. basil, rosemary).