Top tomatoes

Try these tomato-based sauces to make your pasta a tasty triumph.

Basic Tomato Sauce
Serves 4
In a saucepan, combine one 400g tin peeled tomatoes with 1 carrot, peeled and chopped, 1 stick of celery, chopped, 1 ½ onions, chopped, pinch of salt and ¼ tsp sugar and cook uncovered for 30 minutes at a steady simmer. Then, purée and return to the pan, add 8 tbsp olive oil and simmer for a further 15 minutes.

Rosemary, Pancetta and Tomato Sauce
Serves 4
Heat 3 tbsp olive oil in a small pan over medium heat. When hot, add 2 tsp finely chopped fresh rosemary and 60g pancetta, cut in thin strips. Fry for 1 minute, stirring constantly. Add to basic tomato sauce and serve with penne.

Marjoram and Cheese Tomato Sauce
Serves 4
Add 2 tsp chopped marjoram to basic tomato sauce and simmer gently for 8 minutes. When the pasta is ready, mix 2 tbsp fresh grated Parmesan cheese with 2 tablespoons of freshly grated Pecorino Romano cheese into the sauce and add 1 tbsp olive oil. Stir rapidly but well and pour over the pasta. Serve with a bowl of grated Parmesan.

Oregano and Tomato Sauce
Serves 4
Combine 2 large handfuls finely chopped oregano, 50g dried oregano and 3 tbsp olive oil in a large serving bowl. Seed and finely chop 10 ripe tomatoes and place in a separate bowl with 2 ½ tbsp olive oil, salt and pepper. Cook your pasta, drain it and turn it into the serving bowl and toss well to thoroughly incorporate the oregano. Then, tip the tomatoes over the top and serve at once.

Ricotta and Cherry Tomato Sauce
Serves 4
Heat 3 tbsp oil in a pan, add 1 finely chopped onion and fry gently for 3 minutes. Add 4 crushed garlic cloves, 1 tbsp chopped oregano, 300g halved cherry tomatoes and 1 tsp caster sugar. Add 3 tbsp tomato puree and 6 tbsp water. Season to taste with salt and pepper and bring to the boil. Spoon in 250g ricotta cheese, 1 tbsp at a time, and heat through gently for 1 minute.