Empty cans of tomatoes into a pan and cook on low heat for 30 minutes to reduce and thicken. Stir frequently

Add in salt, basil and stir in

Finely grate parmesan cheese into the mix and allow to melt evenly before stiring

Add in tomato ketchup and puree

Brush a layer of melted garlic butter onto each tortilla before adding a tablespoon of sauce and mozerella cheese. Add any toppings.

Roll each tortilla up and place on nonstick baking tray. Place under preheated grill (medium heat) until light brown.

Allow to cool. Cut in half and chop ends off if prefer. Can be eaten cold. Perfect buffet snack