1kg/2lbs 4oz fresh tomatoes, skinned, seeds removed and roughly chopped or 2 x 400g/14oz cans chopped tomatoes in their juice
1 tbsp tomato purée
salt and freshly ground black pepper
pinch of sugar (optional)
1 bay leaf
1 sprig thyme
400g/14oz gluten free pasta of your choice, cooked according to packet instructions
150g/5oz ball Italian mozzarella (or same weight of bocconcini, small balls of mozzarella)
handful fresh basil leaves
Heat the oil in a wide frying pan over a gentle heat. Tip in the fresh or tinned tomatoes and the tomato puree and stir.
Add salt and freshly ground black pepper, sugar (if using), the bay leaf and thyme.
Bring up to the boil, then reduce the heat and simmer very gently for 20-30 minutes, stirring frequently, until the tomatoes have reduced down to a thick sauce. You may need to add a little water to prevent it from catching.
When the sauce has been simmering for 10-20 minutes add the garlic infused oil, then bring a large pot of well-salted water to the boil and cook your gluten free pasta according to the packet instructions. When the gluten free pasta is cooked, drain.
When the sauce is cooked, taste for seasoning and add salt and freshly ground black pepper if necessary. (At this stage, the sauce can be cooled and then frozen in containers for several months.)
When you're ready to serve it, tear the mozzarella into chunks and add to the sauce. Tear the basil leaves and add to the sauce, then turn off the heat from under the sauce.
Remove the bay leaf and thyme. Pour the sauce over the gluten free pasta and serve.