Just like mama’s

PASTA sauce isn’t difficult to make. It’s even difficult to make badly once you have bought good quality ingredients. There is huge scope for flavours and textures and it’s worth diverting from the classic tomato sauce to try some simple combinations. A simple blend of chopped anchovies warmed in olive oil, fresh tomatoes chopped with a handful of fresh parsley or basil when they comes into season makes a healthy meal. Or try peas with olive oil for an Italian classic. Use leftover roasted peppers with tomatoes and garlic for peperonade, another tasty vegetarian option. For a creamier, silky sauce try some cream with smoked or fresh salmon.

Leftovers such as chopped ham or beef are delicious in a tomato-based sauce that is often used for minced meat. This Bolognese style is substantial and Italians will tell you that we often make it a bit too meaty and don’t appreciate the rich flavours that simple onions, tomato, garlic and herbs can deliver. Try these sauces as a topping for crostini and for dips with fresh vegetables and bread.

The key to making your own tomato sauce is choosing the right tomatoes. Any ripe Irish grown variety will work well once they are red and plump, but resist those that have been forced to ripen ahead of the summer sun and have little perfume. Off-season, it’s best to use cans of tomatoes.