To be really thrifty, as some of my friends on social media have (rather severely) pointed out, surely you make your own? I gave it a go, using the cheapest tinned tomatoes, in my case Asda Just Essentials at 34p a can. I needed two tins – budget brands are a bit more watery, so they need cooking down a bit longer than the premium versions – to make enough sauce to fill a 440g jar. Very parmesan-y, although the sweetness of the tomato comes through. Yummy enough to eat out of the jar but you’d have to like the taste of parmesan. Heat the oil in a heavy based frying pan. Season the salmon steak and seal the top and bottom. Remove them from the pan and place in a baking tray. Add the peppers and onions to the pan and cook oven a medium heat for a couple of minutes until they are starting to colour. Place on the baking tray with the salmon, and place into a preheated 170C oven for 15-20 minutes until the salmon is cooked through. While the salmon is cooking, reheat the salmon pan and add the wine. Reduce it down to a couple of tablespoons and add the sauce. Heat through, add the parsley. Place the salmon, peppers and onions on a plate and pour over the sauce. Serve immediately.

Lightly Coat the potatoes in the olive oil and place in a small ovenable dish. Place into a preheated 180C oven for 10 minutes. Remove, turn the potatoes, and add the red onion. Cook for another 20 minutes, ensuring the potatoes are cooked through. Pour over the sauce, top with the cheese and return to the oven for 10 minutes until the cheese is melted and beginning to brown.

Italian Cooking Sauces

Stir in the sauce, wine and sugar and simmer gently for 7-8 minutes, until the sauce is heated through. Lots of umami oomph but that dried herb note is there, too. It tastes a tiny bit soapy on its own but works OK with the pasta. Autumn Statement: Workers to pay less in national insurance – but rate cuts don't offset the freezing of personal tax thresholds Gloopy, but looks rich. There is some balance to the flavour; it tastes industrially produced but not terrible at this price.

Get Flavour...1. Simply cook your favourite pasta and drain.2. Heat the sauce gently in a sauce pan stirring often.3. Stir the hot sauce through your cooked pasta for a delicious meal.Please ensure food is fully cooked and piping hot throughout before serving.Serves 2-3That’s why we go through a rigorous process to find the correct ingredients to create our sauces. We use Mediterranean tomatoes, ensuring they’re always the right colour, flavour and texture, and Sicilian Lemons, to lift flavour profiles for a fresher, more prominent taste. Italians buy jars of tomato sauce too, I discovered on a recent trip to Emilia-­Romagna, the region regarded as gourmet even by the Italians – home of Parma ham, Parmesan Reggiano and ragu Bolognese. There were plenty of jars in the shops, albeit all made in Italy (whereas much of ours, including the best-selling Dolmio, is made in the Netherlands or elsewhere). I asked my Italian guide if she would ever buy one. “For sure,” she told me, “when I’ve run out of my mum’s home-made version.” NatWest, RBS and Ulster Bank to close at least 172 branches in 2023/24 – here's the full list, plus alternatives Maybe you could make some at the weekend and freeze it, I suggested tentatively. Her look could have blast-chilled boiling pasta at 10 paces. “The freezer,” she told me, “is full. Full of frozen pizza.”

Martin Lewis: What the Autumn Statement means for you – including wages, benefits, pensions, ISAs, housing, national insurance and moreShows promising lumps of tomato and cubes of carrot but there’s almost no flavour! Just a bitter afternote. Get Flavour... 1. Simply cook your favourite pasta and drain. 2. Heat the sauce gently in a saucepan stirring often. 3. Stir the hot sauce through your cooked pasta for a delicious meal. Please ensure food is fully cooked and piping hot throughout before serving. Natural separation is possible so shake well before use. Hob