1 Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin and roughly dice.
2 Heat the olive oil in a pan and sweat the garlic, then take out of the pan. Add the tomatoes to the pan, season lightly with salt and simmer for about 20 minutes until reduced. Stir in the basil and season with salt, pepper and sugar.
3 Pour the hot sauce into preserving jars, filling them to the brim, seal and leave to cool. Keep in the refrigerator; will keep for 3-4 weeks.