A new snack that will keep kids happy, without making parents feel guilty
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Take... a tin of tomatoes
Where would we be without the humble tin of tomatoes? We may take it for granted, but it is probably the most versatile and inexpensive ingredient in our store cupboards.
Its most popular companion is pasta, but it needn't end there. Tomatoes marry happily with vegetables, meat, herbs and spices of all varieties. Always choose tinned Italian tomatoes, preferably plum. The warm Italian sun imparts a unique flavour and even the same variety tomato grown in a cooler climate just won't taste the same.
All recipes serve four.
Basic tomato sauce
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 x 400g tins Italian tomatoes
1/2 tsp sugar
salt and black pepper
Heat the oil and fry the onion until soft but not coloured, for about 5 minutes. Add the garlic and fry another minute or so. Add the tomatoes, sugar, salt and pepper and simmer uncovered for 20 minutes, stirring occasionally, until it has thickened. Taste for seasoning, adding more sugar, salt or pepper if needed.
For a smooth sauce, blend in a food processor, liquidiser or use a hand blender.
Serve tossed in pasta of your choice, sprinkled with some freshly grated Parmesan cheese or ladle over grilled chicken breasts.
Some variations on the theme:
- Add some shredded fresh basil or parsley leaves to the sauce after cooking.
- Stir in a couple tablespoonfuls of crème fraiche, soured cream, Greek yoghurt or fromage frais to give the sauce added richness.
- Add a splash of red wine with the tomatoes to give it extra body.
- Chop a ball of mozzarella cheese into cubes and stir into the hot sauce before tossing in spaghetti, tagliatelle or papardelle.
- Add a finely chopped fresh red chilli or 1 teaspoon of crushed, dried chillies to the onion and garlic to make arrabbiata sauce.
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