the tomato sauce and add a jar of water to get extra liquid and the remaining sauce stuck in the jar. Let it come to a boil and let it simmer for 30 mins until sauce has reduced and thickened. Served with pasta twists for yesterday.
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Next add the vegetable stock bringing to the boil seasoning with salt and pepper. Pastasauce is one of those sauces I'd rather not have from a jar and to make my own as its a brilliant emergency rescue tea or tea / dinner anytime
Pasta, risottos, stir-fries. Weekends are when I spend the most amount of time cooking, but during the week I tend to fancy something quick and simple, so I can spend more time watching trash TV, socialising, reading or of course, blogging
It should be a simple sauce made with just a few ingredients, it should be possible to replicate it during the winter months - not wait for the full ripe summer tomato, and it should be 'good enough' to use on it's own - not needing additions of grated cheeses, minced meats or shellfish
4 ripe vine tomatoes, peeled and chopped. 11 tbs of tomato paste. 16 tbs of low fat cream cheese (6 syns). 1Salt and Pepper. 1fresh chopped basil or Italian parsleyPlace a non stick frying pan over a medium heat, spray with some spray oil. 1Add, the onion, garlic, aubergine and courgette and cook until softened. 1Add the tomatoes,tomato paste, passata, italian herbs and the stock. 1Bring to the boil, reduce heat, then cover and simmer for 40 mins. 1Roughly blend with a hand (immersion) blender. 1Add the cream cheese and whisk until sauce becomes thick andcreamy. 1Season with salt and pepper as needed, and serve with cooked pasta, or spiralled veggies or even chicken. 1Serve topped with some fresh basil or Italian parsley