I use this recipe for anything from lasagne to pizza. If you don’t have a blender (or don’t feel like washing up), simply chop the onion up more finely, add a little less water, and use your spoon to mash up any large chunks of tomato from the can.
Finely chop 1 small red onion and 2-3 cloves garlic. Heat a generous spoonful of oil in a saucepan and fry the onion and garlic until they are golden brown. Add 1 400g can chopped tomatoes then refill the can with water and add that in too. Stir in a heaped teaspoon of vegetable stock and a generous sprinkle of herbs of your choice (I use oregano and thyme). Bring to the boil then reduce to a medium heat and bubble for 15-20 minutes. Stir in 1/2 teaspoon brown sugar (white is fine) and 1 teaspoon soy or Worchester sauce. Take off the heat and allow to cool a little, then blend. Add salt and pepper to taste. If your sauce is too thin, stir in a spoonful of plain flour and cook for an extra 3-4 minutes.
To use as a pizza sauce, omit the can of water.
Freezes well, or lasts for a few days in the fridge.
A fairly simple soup recipe, but not a combination I would have thought of if I hadn’t spotted it in a recipe book. The Thai curry paste really brings out the flavours, but you can use 1/2 teaspoon smoked paprika or a pinch of chilli flakes instead if you don’t have any.
Roughly chop 1 small onion and finely chop 2 cloves garlic. Peel 1 medium carrot, 1 medium potato and 1 large apple, and cut them into small chunks, cutting the carrot a little smaller than the potato as it is slower to cook. Heat a spoonful of oil in a saucepan and fry the onion and garlic until translucent and beginning to caramelise. Add the carrot and potato and allow them to brown a little, then add to the pan 2 cups boiling water, 1 generous teaspoon vegetable stock powder, 1 scant teaspoon oregano, 1/2 teaspoon Thai red curry paste (to taste) and a large handful of cashews. Bring back to the boil then reduce to a simmer and cook until the carrot and potato are begining to soften, then add the apple. Cook for a further 10-15 minutes, or until the carrots are fully soft. Allow to cool a little then blend thoroughly and add salt and pepper to taste.
Serves 2 with bread, reheats well the next day.