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Easy tomato sauce

1 red onion,chopped
3tbsp oil
2 garlic cloves,crushed
2 x 400g tins chopped tomatoes
3tbsp tomato puree
2tsp sugar
4 fresh basil leaves

Gently fry the onion in the oil,over a low heat,until soft.Add the garlic and cook for another min,then add chopped toms,puree and sugar.Simmer gently,for 15 mins.Add basil and cook for another 5mins.

Pasta Idea's

Sausage meatballs
Skin some lincolnshire sausages and shape into small ball's.Brown in a pan,had your tomato sauce and simmer for 8 mins.Serve with pasta
Chorizo & bean
Simmer a handful of green beans in a pan of boiling water for 1 min,then drain and chop.Chop up some chorizo into small cubes and fry in a dry pan until the fat runs out.Add your tomato sauce,green beans,some drained and rinsed cannellini beans and heat through.Serve with pasta bows.
Prawn & mascarpone
place your tomato sauce in a pan,then add some frozen pea's and simmer for 1 min.Stir in a large spoonful of mascarpone and some prawns and heat through.Serve with pasta.
Bacon & chilli
gently fry some bacon lardons and slices of deseeded red pepper in a dry frying pan until lardons are crisp and peppers soft.Heat your sauce,then add to the lardons and peppers,along with a large pinch of crushed dried chillies.Serve with pasta.
Puttanesca
Heat your tomato sauce in a pan,then add some chopped anchovies,kalamata olives,capers and some crushed dried chillies.Serve with pasta.
Tuna & sweetcorn
Heat your tomato sauce in a pan,then add canned flaked tuna,canned drained sweetcorn and some chopped flat-leaf parsley.Serve with pasta.

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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

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Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.

CHEAT'S BANOFFEE PIE

4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.