Loyd Grossman Tomato and Basil Cooking Sauce, 350 g Jar (Pack of 1)

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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. Very tomatoey and quite fresh-tasting, with no musty herb flavour, this is well balanced. The ingredients list is pretty good – it’s got cornflour in, but at least it’s not modified starch. Reference intakes are a form of guideline for energy (calories/kilojoules), sugar, fat, saturated fat and salt intakes. The guidelines were drawn up based on the idea that the average adult aged between 19 and 64 should eat no more than about 2,000 calories a day to stay healthy. More from Xanthe Clay: I tried 10 supermarket BLT sandwiches to find the best value for money for your on-the-go lunch

Loyd Grossman's have a huge range of sauces on offer with varying syn values, we’ve listed the rest of their syns down below to help you out. At just 3 syns for 100g, most of Loyd’s tomato sauces are very low in syns, making them a great pasta sauce to use when you don’t feel like cooking. These sauces are low in syns since they mainly consist of just tomatoes and veg which are naturally low in calories. 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.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.” Add you are tomatoes and the passata then bring the mix to a boil and simmer for around half an hour, add in the basil and balsamic vinegar right at the end. This was one of the few sauces that specify to add meat, which given the time that takes, you might as well add a tin of chopped tomatoes instead. It tastes cloying with no complexity or depth, bar a hint of musty herb flavour. You can do so much better at the price.

This classic tomato and basil sauce from Loyd Grossman is a simple and tasty option for those occasions when you don’t really have time to cook, but still want a proper meal. Mix half of the sauce with the warm chopped potatoes ensuring that they are completely coated in sauce. Heat the oil in a pan and add the bacon. Cook for 4-5 minutes until the bacon is cooked. Add the pepper and cook for a further 2 to 3 minutes until the pepper is beginning to brown. Add the sauce and simmer gently until it has heat through. In another pan, add dry penne pasta to salted boiling water. When al dente, add to the sauce and mix through. Take off the heat and let stand for a minute. Stir through lots of torn basil leaves, top with grated parmesan and serve immediately. This is mellow and is on the sweet side, perhaps from the carrots used in the mix. It’s oddly gloopy, despite there being no starch listed as an ingredient, so maybe it’s from the starch in the carrots?

Stir in the sauce, wine and sugar and simmer gently for 7-8 minutes, until the sauce is heated through. 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. 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. Fresh-tasting like a simple homemade sauce, tomatoey in flavour with some nice textured lumps. Versatile enough to be used in lots of different dishes. My supermarket dash yielded more than 20 jars of pasta sauce, which I tasted hot with pasta. I included Bolognese sauce, although mostly only the ones that suggested on the label that they could be eaten without adding meat. Heinz was in there, of course – you can’t have missed its recent, hugely expensive launch, which has rattled the sauce cages, much as Loyd Grossman’s snapped at Dolmio’s heels when it appeared on the shelves in 1995. With pasta sauce, it’s every tomato for itself.