- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, crushed
- 400g can chopped tomatoes
- 1 tsp vegetable stock powder or ½ crumbled stock cube
- 1 tbsp tomato purée
- 1 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- few basil leaves
Heat 1 tbsp olive oil in a pan, add 1 crushed garlic clove, then gently fry for 1 min.
Tip in 400g chopped tomatoes, 1 tbsp vegetable stock powder or ½ crumbled stock cube, 1 tbsp tomato purée and 1 tsp sugar, then bring to the boil.
Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
To finish, tear a few basil leaves, then stir into the sauce.
Creamy mascarponeStir 2 tbsp mascarpone into the sauce at the end of the cooking time. Delicious poured over fresh tortellini, topped with a few more spoonfuls of cheese, then baked until bubbling at the edges.
Spicy ArrabiataUse 2 garlic cloves and add a good pinch each chilli flakes and dried oregano. Stir in 1 tsp balsamic vinegar to serve.
Sweet spiced MoroccanOmit the basil and add 2 tsp honey and ½ tsp each ground cinnamon and coriander instead of the sugar. Try it with lamb meatballs and couscous, or served with chicken.