1 Tin of tomatoes (preferably whole plum tomatoes, but chopped works here too)
1 clove Garlic
1 tsp Olive oil
1 tsp Dried or fresh oregano
Salt & Pepper
Empty the tin of tomatoes into a sieve placed over a clean bowl and leave to drain for around half an hour, stirring with a spoon a little to help push it through the sieve. Save the juice.
Put the drained tomatoes and all other ingredients into a blender, food processor (I use a nutri bullet which works well), and blend until everything is a smooth sauce. Taste and adjust seasoning if needs be, and it's ready to use straight away.
If you have any sauce left over, stir through the tomato juice you saved and this can be used as a pasta sauce for another day (lasts around 3 days in the fridge, or you can freeze it).
FOR PASTA SAUCE
Place all ingredients (tomatoes and their juice) into a blender, food processor (I use a nutri bullet which works well), and blend until everything is a smooth sauce. Taste and adjust seasoning if needs be.
Either heat up and stir through pasta as is, or fry off some onions, pepper, courgette and maybe some bacon or lardon, and stir through the sauce once veggies are soft and cooked through. You don't need to reduce this sauce down, it just needs heating up.
I also sometimes use it for Bolognese, or anything that calls for a tin of tomatoes, as it adds so much flavour and such a nice texture.