Tomato Sauce with Capers

This is my favourite tomato sauce of all time. Maybe because I grew up with it, invented by my mother. There's a story behind it, but that's for another time.

If there are any leftovers... you can freeze this in a plastic bag (flatten it out), break off a piece whenever you need some, reheat it and there you go.

Ingredients:

• A big can of canned tomatoes
• ½ cup of olive oil
• 2-3 garlic cloves
• pickled capers (the small ones)
  
• bouillon cube (optional - use a 1/2 of a cube if you're not into salty sauces)
  
• 1-1½ tbsp dried oregano
• 1-1½ tbsp dried or fresh basil
• salt, pepper

Directions:

1. Heat the olive oil in a medium sized saucepan. Put it on medium.
   
2. Use a garlic press and press the cloves into the saucepan. (Note: Don't burn the garlic - it may take less time than you'd think. Alternatively, take the saucepan away from the stove when you put in the garlic)
   
3. Put in as many capers as you want.
4. Open the can of tomatoes (or fresh ones if you'd rather use that), and pour it into the saucepan.
5. Optional: Crumb the bouillon cube into the mixture for more flavour.
6. Put in all the spices to taste and mix. Let boil for a few minutes.
   
7. Done!

Submitted by vefehrm