@jeromecooksfood: Shop-bought vs Homemade. Tomato and Chilli pasta sauce. Full recipe below. A year ago my video of shop bought vs homemade tomato and basil sauce went viral. So now I’m back with another Llyod Grossman comparison. Unsurprisingly, a year on and the quality of the shop bought sauces hasn’t improved, they’re still watery and thin, quite tasteless and very overpriced My homemade one is another spin on the Marcella Hazan recipe, this time using olive oil in place of butter, to make it vegan and a bit healthier. And yes you discard the onion Add as much or as little chilli as you like, I used a teaspoon of chilli flakes, which makes quite a spicy sauce, so if you like it mild just use less You want to use the highest quality tomatoes you can, lots of brands have added tomato juice so try and find one that is around 99% tomatoes. Mutti is the best brand I’ve found, and though more expensive is well worth the cost (and still much cheaper than a jar of sauce!) For more recipes like this sent straight to your email, be sure to sign up for my Substack (link in bio) Tomato and chilli pasta sauce (serves 2-3) 1 tin chopped tomatoes 1 onion (peeled and halved) 1 garlic clove (crushed and peeled) 1 dried chilli (optional) 30ml olive oil Pinch of salt 1 tsp chilli flakes (or more/less to taste) Add all the ingredients (except the chilli flakes) to a pan on medium heat Bring to a simmer and cook for 20-30 minutes until the sauce is nice and thick and a deep red Add the chilli flakes and stir Serve with your favourite pasta, loads of Parmesan and a good grating of black pepper Enjoy! #food #Recipe #cooking #pastasauce #llyodgrossman #tomatoandchilli

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Friday 27 December 2024 11:20:15 GMT