- Using the Dualit Hand Blender, chop the tinned tomatoes and peppers
- Heat 2 tbsp of oil in a saucepan on a medium heat
- Add the onion, garlic, chilli flakes, paprika and fry off
- Add the chopped tomatoes, peppers, stock cube, Worcester sauce, honey and oregano into the pan
- Turn down heat and simmer for 30 minutes
- To serve, stir into spaghetti or pasta with some rocket leaves and grated parmesan
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Top tips
- Add a few sundried tomatoes for a richer flavour
- Roast a handful of pine nuts and add to the sauce or on top of the finished pasta dish
- Freeze portions in a freezer bag or tub
- Pour into an old jar and cover sauce with a little olive oil to preserve
- Also great as a dip with tortillas, spooned onto a jacket potato or potato skins topped with grated cheese
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