Probably the first thing my mum taught me to cook when I was a child was pasta with home-made tomato sauce. This is my go-to recipe every time I'm preparing pasta. While using fresh tomatoes tastes the best, I use tomato passata or chopped canned tomatoes because it is much quicker and still very yummy. I like to use fresh herbs from my garden, but if you don't have access to fresh ones you can also use dried herbs which I always do during winter. You can also use different herbs or leave ones you dislike out. You could also add some chili, olives or vegetables to the dish. I recommend preparing the sauce while boiling your pasta.
(for 2-3 portions of pasta)
1 clove of garlic
1 tsp extra virgin olive oil
2 tsp sugar (I use erythritol, but any kind of sweetener works. Just add to taste)
1l tomato passata (or canned, chopped tomatoes)
2 twigs fresh basil
1twig fresh thyme
1 twig fresh oregano
Chop the onion and the garlic finely.
Heat the olive oil in a middle-sizes pot and fry the onion for about 2 min on middle to high heat, then add the garlic and keep frying until the onion turnes glazed.
Add the sugar and fry until the onion becomes kind of caramalized. Keep stiring the whole time.
Pour in the tomato passata or canned tomatoes into the same pot and bring it to a boil.
In the meantime wash and chop the herbs. (Skip this step if you are using dried ones).
Reduce the heat to a simmer and add the herbs, salt and pepper to taste.
Let the sauce simmer for about 5 min. Stir occasionally.
Taste-test if you need some more salt or sugar.
Serve with your favourite pasta & enjoy!