The recipes are below but first a note on  PLUM VS CHOPPED TINNED TOMATOES (excerpt from Jamie Oliver)

Where possible, we would always go for plum tomatoes. Whole tomatoes tend to be less processed than chopped ones – which means they have a fresher flavour and keep more of their natural sweetness. Chopped tomatoes also release more water (or can even have water added, if they are very cheap) – so we think that plum tomatoes give you more flesh and far more flavour for your money.

You can break up plum tomatoes in the pan, using the back of a wooden spoon (or a potato masher!) to achieve a similar texture to chopped if that’s what the recipe calls for. Trade up to organic and Italian varieties when you can, for really top-notch quality. Plus, it’s good to remember that you can freeze tinned tomatoes (and passata) in a bag if you don’t use the whole tin at once.

The recipes:

Basic tomato sauce recipe: (Serves 2)

2tsp vegetable oil

2-3 cloves of garlic

1 tin plum tomatoes (and a little water that you rinse the tin with)

1/2 tsp salt and sugar

• Heat the oil on a medium/ low heat and add in your chopped or crushed garlic cloves.
• Once the garlic loses its raw smell and is starting to lightly colour add in the chopped tomatoes and water. Break these up with the back of a spoon until you achieve your desired consistency, add the salt and sugar, turn the heat up to medium and let simmer for 15-20 mins to thicken.

Basic Pizza sauce:

As above, add 1tsp oregano 

Pasta Sauce:

As basic tomato sauce above, add some chopped mixed olives, capers and chilli flakes and simmer for another 5 mins. Sprinkle basil and/ or parsley to finish.

Curry Base:

1 onion finely chopped

1 garlic clove

Small piece of ginger

1 tbsp oil

Small red chilli (if you like spice)

1 tsp cumin seeds

1 tsp mild chilli powder

Small Cinnamon stick

1 tsp coriander powder

½ tsp turmeric powder

1 quantity basic tomato sauce

While your tomato sauce is simmering, in a separate pot, fry the onion with a cinnamon stick for 8 mins until soft and starting to colour. Add in the ginger, garlic and fresh chilli (if using) and cook for another two minutes. Add the cumin seeds and stir for a minute, then add the chilli powder, coriander powder and turmeric and mix. Immediately add your basic tomato sauce quantity and then stir for another 10-15 minutes. Adjust the seasoning to your taste. Add any protein (chickpeas, tofu, chicken etc) and/or vegetables (potatoes, peas and cauliflower work well here) simmer for another 10 minutes until cooked and then top with some chopped coriander.

Brothy beans:

1 large onion finely chopped

1-2 garlic cloves

Bay leaf

Dried dill

1 Jarred red pepper, diced

1 tin butter beans (drained)

½ tsp red wine vinegar

Sugar and salt to taste 

1 quantity basic tomato sauce

While the basic tomato sauce is cooking, in a separate pot, cook the onion in 1.5tbsp oil with the bay leaf until softened, add the garlic and cook for another 4 mins. Add the dried dill and the quantity of basic tomato sauce and leave to simmer for 15 mins. Add the diced red pepper, tin of drained butter beans, the ½ tsp red wine vinegar and a little more salt and sugar to taste (start with ½ tsp of each). Simmer for 15 mins and then taste and adjust the seasoning to your taste.

These are good at room temperature or reheated.

---

Attendees learnt new skills and gained a good understanding of different cooking techniques. Feedback from one was ‘It was well organised and really useful to make the soup base for so many meals instead of buying sauces which are expensive and when you make your own you know what’s in the sauce.’

Our next cooking workshop is on Monday 27th October looking at pumpkin waste! If you want to join this or any other cooking sessions then email jess@arranecosavvy.org.uk.