Put the lid on and cook for about 10 minutes giving the pan a good stir or shake. The tomatoes should be broken down.
Season with salt and pepper and stir.
Add the sugar and stir again. Taste and adjust seasoning if needed.
1 tsp caster sugar
Remove the lid and increase the heat to bring to a boil for about 5 minutes or until the garlic has turned lovely and soft.
Remove from the heat and allow to cool before sieving the sauce.
I use a ladle and small funnel to transfer the passata into storage containers. If you are using straight away then add basil leaves for decoration and as a garnish.
basil
Notes
Removing the pulp can produce a watery version but this also depends on the type of tomatoes you use. Some contain far more water than others.