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

Product Information

Loyd Grossman is an British-American television presenter, musician, and food critic. Grossman has released his own unique sauces into the market which include curry and tomato based sauces.

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. Great with spaghetti bolognaise, this versatile sauce can also be used with pretty much any pasta dish, giving great results every time. 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. Mix half of the sauce with the warm chopped potatoes ensuring that they are completely coated in sauce.

The chilli is lovely but there is not much else going on. Some sweetness but not enough tomato flavour. 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. Heat one tablespoon of the oil and fry the aubergines for approximately 6-8 minutes, or until brown on all sides. 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.

No added sugar but still very rich – just a bit too heavy handed with the herbs to eat straight; better with meat.

Pataks 10 Plain Pappadums

We would not recommend having excessive amounts of these sauces however since they are very high in sugar, with their tomato and chilli version and tomato and basil version having 6g of sugar for just 100g. Loyd’s Sauce Syn Values 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. As I am a big fan of his sauces, I have decided to give recipes and review on two of his most popular sauces, Tomato and Basil, and Tikka Masala. This dish is very basic and very easy to make. The sauce is full of flavour, being sweet yet spicy with a tangy zest. So having half a jar of this pasta sauce will give you about 107kcal, which is about 5 per cent of 2,000. That’s where the 5 per cent comes from.

Gloopy, but looks rich. There is some balance to the flavour; it tastes industrially produced but not terrible at this price. 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. Made in Italy, and it delivers a good, intense, almost caramelised tomato flavour. It doesn’t taste that fresh, though, and there are some hard bits. Stir in the sauce, wine and sugar and simmer gently for 7-8 minutes, until the sauce is heated through. Most popular with customers in United States of America (USA), Spain, Romania, Greece, Germany, France and Denmark, but you can buy Loyd Grossman Tomato And Basil Sauce for delivery worldwide.Quite a lot of tomato skin in this, and the sauce has a dried herb flavour while being quite sharp and vinegary. It tastes thin and metallic, not very balanced on its own, but could be good with very rich meat. So yes, cheaper than any of the big brands, and around the same price as the mid-range supermarket versions. Sure, more than the budget super-­market versions, but all of those I tried were memorably nasty, weirdly orange and gloopy, the stuff of canteen ­nightmares. Cook the new potatoes until they are cooked through and the cut into bite sized pieces. In a separate bowl, combine the sour cream, 2-3 tablespoons of the tomato and basil sauce and minced garlic, then stir in the potatoes and spring onions, stiring well to ensure everything is coated. Season to taste with salt and pepper.Meanwhile, heat a little olive oil in a small, heavy based frying pan over a medium to high heat. Season the tuna steak well with salt and pepper and place it carefully in the pan. Cook for 1-2 minutes each side, and then set aside to rest for a minute or so. In the pan you have cooked the fish in, add the wine and reduce down to a couple of tablespoons. Add the rest of the tomato and basil sauce and the olives and heat through. Serve the fish with the salad, pouring the sauce over the fish. My sauce wasn’t just ­deliciously savoury and appetisingly dark; it was also free from weird ­ingredients such as modified starch, which saves producers money (it’s cheaper than tomatoes) but has none of the lycopene. What’s more, its use marks products out as ultra-processed food (UPF), currently carrying the can for the national obesity crisis. In our guide below we will discuss why Loyd’s tomato pasta sauce is so low in syns, some syn values, low syn alternatives to this tomato sauce and our best SW tomato and basil recipe. Why Is Loyd’s Tomato Sauce So Low In Syns?

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. Shows promising lumps of tomato and cubes of carrot but there’s almost no flavour! Just a bitter afternote. 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. 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.So, for example, the label on one pot of flavoured yoghurt shows that it has 8g saturated fat and 40 per cent of the reference intake. That’s because the reference intake for saturated fat is “no more than 20g” per day. So eat a full pot and you are 40 per cent of the way there. It might make you think twice about what else you eat that day. 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.”