Lockdown Newsletter – Week 1

A versatile, super-easy to make basic sauce. It can be pimped up (or ‘meafed up’ – as Peanut would say..) to suit your taste or available ingredients!

We generally have some of this cooked and in the fridge most of the time as a ‘go-to’ lunch or quick teas (that’s an evening meal if you’re posh). It keeps well and can also be frozen. We tend to have it as it is or pimped up with bacon or chorizo. Served with either rice or pasta alongside a whacking (massive) salad (mixed leaves, grated carrot, sliced onion and a balsamic vinegar/olive oil dressing –  1 TBS of each mixed together).

You can use this sauce to create other meal options. For example, it works well as an accompaniment to meat, like pork steak, chicken breast, meatballs or even halloumi. We also regularly use it as a brunch option with a poached egg plonked on top of the sauce and rice!

Method

1. Olive oil into a saucepan or casserole dish on a moderate heat (if you are pimping up then put your chorizo/bacon in now and fry off for a few minutes)

2. Add chopped garlic and fry gently for a minute (taking care not to brown or burn the garlic, also add a few flakes of chilli or a chopped fresh chilli here if you want a slightly spicy option)

3. Add both tins of tomatoes, the tomato puree, and the mixed herbs

4. Season with salt and pepper to taste

5. Stir well and reduce to heat to a gentle simmer and cook for 15 mins

6. Add it to cooked rice, pasta or quinoa and grate some cheese on top!