Delicious, wholesome sauces to spice up your cooking

Tomato Concassee
2 400g tins whole peeled tomatoes
4 garlic cloves peeled and crushed
15ml sugar
60ml olive oil
Salt and pepper

Place the tomatoes in a food processor and blend until well chopped. Place in a pot with the garlic, sugar, olive oil, salt and pepper. Cook over medium heat, uncovered for about an hour until thickened. Serve over pasta with parmesan cheese and basil.

Tomato Chutney
1kg ripe tomatoes, rougly chopped
1 large onion, chopped
3 garlic cloves finely chopped
150ml white wine vinegar
200g light brown sugar
1tsp salt
Half a tsp chilli flakes
Half a tsp ground cinnamon

Place everything in a large pot. Bring to the boil and simmer for and hour until thickened and pulpy. Remove from the heat and let it cool. Pour into jars and seal.

Clove of garlic, chopped
3 good handfuls of fresh basil
1 handful of roasted pine nuts
1 handful of grated parmesan or feta cheese
Olive oil
Salt and pepper
Small squeeze of lemon juice.

Put your garlic into a food processor. Then add the basil leaves and pine nuts. Place the mixture into a bowl and add the parmesan. Gently stir in enough olive oil to bind the sauce so it is semi-wet. Add salt and pepper to taste, and squeeze in the lemon juice. Serve over pasta or on sandwiches.