Tomato Sauce

I make basic tomato sauces on a regular basis, mostly for pasta and pizza. In fact, I made one just over an hour ago, so I thought I'd explain how to turn a very few ingredients, that most people probably have in their cupboards, into something that tastes wonderful (and which costs a whole lot less than store-bought sauces).

Essential Ingredients
Tomatoes*
Onion, finely chopped
Olive oil (extra virgin offers the most complex flavour, but virgin or light will do)
Salt
Black Pepper
Sugar
Wine vinegar/Balsamic vinegar

Optional Ingredients
Herbs**
Red chilli - fresh, dried, whole or flaked, or Tabasco
Garlic
Red/orange or yellow pepper, chopped quite fine.

Method
Heat the oil in a pan. Add the onion, cook until slightly softened. Add the garlic and chilli, if using, fry another minute or two. Add the tomatoes, and peppers if using. Season with salt and black pepper, a pinch of sugar and a dash of vinegar. Stir, and taste - adjust the last four ingredients to taste. Cook on a low heat until everything is breaking up and the sauce is thickened. Add water if it gets too dry. Blitz in a food processor/blender if you want a smooth sauce.

*You can use fresh tomatoes of any size, if they are really ripe and full of flavour. Out of season, I would opt for tinned, either chopped of whole. A squirt of tomato purée adds extra intensity, and can make up for insipid fresh tomatoes (don't use too much though, as it can make the sauce taste too much like neat tomato purée). Passata is possible, but it tends to be more expensive.

**Great herbs to use are copious amounts of basil, generous quantities of oregano or sage, a couple of sprigs of thyme or one of rosemary, a small quantity of lovage (all fresh), or one or two bay leaves (fresh or dried). The basil after cooking but before puréeing (as basil loses its fragrance if cooked), the others would be added with the tomatoes.

Theory and Substitutions
The idea is to make a rich, balanced, and versatile sauce, without spending much money. The sugar and vinegar enhance the natural sweetness and acidity of the tomatoes, and the salt works with its savouriness - but you can leave it out if you are trying to avoid it. I find it best to use an unprocessed cane sugar, or a golden sugar, rather than white sugar, because the latter lacks complexity and tends not to integrate as well, but use whatever you have to hand. Note also, that bell peppers make the sauce sweeter, especially if you purée it. It may be better to make a big batch of plain sauce, and then add garlic, or chilli, or herbs, to each batch when using. It will keep in the fridge for a few days, and freezes well. If using for pizza, it is probably best to purée the sauce for ease of spreading.
I try to vary the recipe every time I make it, just to see what works. Today, for example, I used ajwain (a South Asian seed with the intense fragrance of thyme) instead of herbs, and Tasmanian mountain pepper instead of black pepper, as I'm trying to find uses for it. Paprika can be added in addition to or instead of chilli. Different colours of tomato can lead to wildly different coloured sauces (from pale gold to orange and purple). A cup of dry red or white wine can be added with the tomatoes, in which case be careful with the vinegar and sugar (they may not be necessary, depending on the wine).

Depending on the type of tomatoes you use, the cost per batch (say, 750ml finished sauce) can be as little as £1. If you grow your own, it will cost a few tens of pence. Either way, it's a great standby to have in your fridge or freezer - and making it in large batches should work out a bit cheaper.

Tomato and Parsley Sauce

Here is what has unexpectedly become one of my all-time favourite ways to serve pasta. It's so simple and low-fat, yet it packs a flavour punch that satisfies even my monstrous appetite. The recipe is Nigella's, from Forever Summer, although I've simplified it a little (as if it could be made any simpler), and below I provide a Thermomix version too.

You will need:

• olive oil (preferably extra virgin)
• garlic
• tinned tomatoes or fresh tomatoes, or even passata
• stock (one vegetable stock cube, or possibly chicken)
• parsley

I tend not to bother with quantities in my own cooking, so I haven't included any here (but see below for a rough guide). If you make too much sauce, it will keep in the fridge for a few days, and I expect it would freeze well too.

How to make it (normal):

Peel the garlic (as much as you like). Chop, put into a pan with a little pre-heated oil. Fry gently, but take care not to burn it. Add the tomatoes (3-4 large, or half a tin/carton per person) and a crumbled stock cube, and simmer for a while. Roughly chop the parsley, around a handful per person, and add to the sauce. Stir to combine, and pour over the pasta of your choice.

How to make it (Thermomix):

Peel the garlic, add to the bowl with a little oil. Speed 4-5 for a few seconds to chop and combine. Fry 1-2 minutes at 100ºC, speed 1. Add the tomatoes and a stock cube, and cook for 5-8 minutes, Varoma temperature. Add a handful of parsley per person and blitz, speed 6, for a few seconds, until chopped and combined. Stir into pasta.

The combination of flavours is just excellent - although some people might regard the use of instant stock as cheating. Health-wise, the only added fat is the olive oil, and the rest is very low-calorie vegetables (though it's not low in salt, given the stock). Anyway, the main reason for eating this is simply that it tastes so good! It's a great example of a vegetarian dish that really doesn't need any meat added.