At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make tomato sauce, you can make a whole range of different sauces using the same principle.
During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more. We will be sharing simple, home-cooked weekly recipes with you, so that your experience of cooking during Covid-19 is a positive one, with new recipes learnt and delicious dishes enjoyed.
Tomato Sauce: basic principles
• Chopped tinned tomatoes are a very versatile ingredient for sauces, but you can also use whole tinned tomatoes and squash them with a potato masher or even used a tin or bottle of tomato passata.
• Alternatively use very ripe fresh tomatoes for your sauce. To prepare simply pop them onto a small baking tray with a clove or two of garlic, dribble over a glug or two of olive oil and bake them until the tomatoes go brown and juicy. Remove from the oven, put a blitzer through the tomatoes and season with salt and pepper for the most delicious sauce results.
• To make the sauce even more tomatoe-ey, you could add a spoonful of tomato puree or even dried tomato paste.
• It is important to slow cook your sauce as this means that it does not need to be constantly stirred to ensure that it does not catch and burn.
Quick Tomato Sauce
1 medium sized onion
2 cloves of garlic, chopped
1 tin of chopped tomatoes
salt and pepper to season
1. Chop the onion.
2. Fry in a few tablespoons of olive oil and when it starts to turn golden brown, add a couple of cloves of chopped garlic.
3. Cook for a short while until the garlic turns translucent and then pour in the tin of chopped tomatoes and some dried oregano or parsley.
4. Bring the mixture up to the boil and then turn it down and let it cook until the sauce thickens
5. Season with a bit of salt and pepper and serve over some spaghetti.
This is a great recipe to have to hand. It’s worth making two or three times the recipe and freezing it because it can be used in so many interesting and quick ways:
• Add some chilli powder to it and serve on top of penne pasta and you have pasta arrabiata
• Add to the tomato sauce a couple of anchovies coarsely chopped, a few olives (any colour will do) that are deseeded and chopped as well as a spoonful or two of capers in (vinegar but if in salt, soak them first before using). A quick sprinkle of chilli powder heats this sauce up to and you have a puttanesca sauce. Again great served on spaghetti.
• The sauce as it stands is great spread on a pizza base with whatever you fancy along with mozzarella cheese used as a topping
• Use any leftover tomato sauce in soups as it brightens up the dullest of soups, giving lovely colour and added flavour.
Cooking during Covid-19
We have a wealth of experience to share in these unprecedented times if you need help cooking during Coronavirus. We’ll be giving you tips and recipes on using store cupboard ingredients, preserving, pickling & above all making the most of your valuable ingredients & not wasting food. PLEASE let us have YOUR questions and SHARE on Facebook or Instagram what you’ve been cooking & our founder Rosalind will be able to get back to you with answers so we can all learn from each other.