Basic Tomato Sauce with Infinite Options

Vegan

One of those standards that is very adaptable. Once you have made it a few times you can throw the recipe away and improvise! Particularly good if you ever get a glut of ripe fresh tomatoes - or when tinned ones are on offer. For a slow-baked, intense sauce that is hassle-free, use a slow-cooker. PS The options aren't exactly infinite - OK, we exaggerated. Nonetheless, there are quite a few possibilities!

Serves:

Serves 3-4

Time:

25-30 minutes - but make in advance if possible, as flavours develop better over time. Or see above for slow cooker tip.

Diabetic friendly

Gluten free

No nuts

No sesame

No soya

Reduced fat

Reduced sugar

Ingredients:

1 medium onion, chopped

2-3 large garlic cloves, crushed

2 tbsp olive oil (reduce this to 2 tsp if you want a low-fat version)

2 tins whole plum tomatoes OR 500g/1lb 2oz fresh, ripe tomatoes

1-2 tsp dried basil

¼ tsp dried oregano

Bay leaf

1 tbsp chopped fresh herbs other than above - eg, parsley or tarragon

Salt and black pepper to taste

½ tsp brown sugar or a tiny drizzle of agave syrup

Optional: 1 tbsp red wine

Other options: Chopped olives of any colour; chopped red pepper cooked in with the onion and garlic; chopped mushrooms ditto; capers (rinsed and drained); cooked pulses - eg haricot beans/chickpeas/whole lentils - you get the picture!

Method:

1. In a heavy-bottomed pan, saute the onion and garlic in the oil until soft and translucent.

2. Stir to prevent sticking and add a little juice from the tomatoes if necessary.

3. Add rest of tomatoes and chop them in a pan with a knife. They should be chunky but not too large, to retain some texture.

4. Stir in herbs and sugar/syrup - and red wine if using.

5. Simmer for at least 15 minutes or until the sauce has thickened. If you prefer a smoother sauce, it can be blended partially or entirely.

6. Season to taste before serving.