The Best Tomato Sauce
500 g pasta
500 ml (just under a pint) tomato juice
1 beefsteak tomato
2-4 cloves garlic
vegetable stock cube
3 tablespoon fresh basil or 1 1/2 teaspoon dried
Chop the garlic roughly. Skin and deseed the tomato and chop into chunks. Fry the garlic gently, don`t let it brown too much,in a little oil. Pour over tomato juice and bring to the boil. Desolve the stock cube in the juice and throw in the tomato chunks. Warm through and toss in the torn basil leaves, bring to the boil once more and pour over steaming hot pasta.