Lots of diced garlic and bunch shallots chopped sauteed in extra virgin olive oil until very brown

add that plus one chopped sweet red pepper and chopped fresh basil leaves to 2 tins of Napolena diced tomatoes. sprinkle of brown sugar to cut acidity of toms.

one tablespoon of Oil & Vinegar bruschetta mix
Simmer low heat for 10 to 15 minutes.

Oil & Vinegar sweet balsamic vinegar to taste.

Let cool. Put in fridge or freezer. Use next day or week or month. Always leave at least 24 hours for best blend of flavours.

The sauce is fine over any kind of pasta. Fresh pasta is best. You can add steamed fresh veg like courgette, broccoli, green beans, carrots or meat or meat sub of your choice on the day.

To top use Italian hard cheeses from deli counter and grate yourself. For lasagne I prefer ricotta to bechamel sauce. Fresh (not shredded processed) mozzarella cubes are wonderful too.