3 Make sauce
Peel and finely chop the shallots and garlic cloves. Heat a non-stick pan over a medium-low heat with a generous drizzle of olive oil. Add the shallots and fry for 3 min. After 3 min, add the garlic, oregano, chopped tomatoes, tomato paste, water, stock cube, red vinegar and agave. Simmer for 15 min.