Basic but Bootiful Tomato Sauce

I like to call this tomato jam. It's nothing like jam, but I obsessed with jam, so the jam name stuck whilst I was cooking it. This is a cheap and tastier version of the jar shop bought stuff for your pasta or your potatoes or your polenta or for your husband's head etc. etc. Feel free to add extras as well. You can substitute the plum tomatoes for chopped or fresh whatever is in your cupboard

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2 (400 g)  canned plum tomatoes
• 2  tablespoons tomato paste
• 4  minced garlic cloves
• 1  teaspoon sugar
• 1  teaspoon salt
• 1  dash  balsamic vinegar (to taste)
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon black pepper
• 1  tablespoon olive oil
• 1  tablespoon dried oregano

Directions

1. Heat then olive oil in a heavy based saucepan on a medium heat and gently fry the garlic, turning down the heat so as not to burn. Cook for 2-3 minute.
2. Scissor the plum tomatoes into rough pieces. Add them and their juice into the pan. add the tomato paste, sugar, salt, and chili and pepper and oregano.
3. Bring to a simmer and semi cover the pan and turn heat down to a gentle bubble, cook for 30 minutes to one hour until it has achieved the desired consistency.
4. check seasoning adding salt sugar and balsamic accoring to taste serve with whatever you wany.