Rich tomato sauce

This is absolutely lush, and well worth the time it takes!

2 tsp cooking oil 

1 large onion

3-4 cloves garlic

1 tin tomatoes (ideally tinned cherry tomatoes, if you can get them)

1/2 tub soft cheese, ideally garlic and herb

Seasoning to taste - I find it doesn't need salt, just pepper.

Place the oil in a heavy-based saucepan and heat gently.  Peel the onion, and chop it as finely as you are able.  Put the chopped onion into the saucepan and stir well to coat. 

Let them cook gently to soften and go translucent.  Meanwhile peel the garlic, and either chop, crush or grate it -  I always use a crusher, but I know other people have other ways.  Add this to the onion and oil, and again, allow to cook gently for a few minutes.  Now add the tinned tomatoes and about 1/3 tin of water.  Stir thoroughly and bring to a simmer.  Cover, and let it simmer for about 45-50 minutes, stirring occasionally. 

Then add the half-tub of cream cheese and stir thoroughly to mix.  Delicious with pasta, either as is, or as a pasta bake.  I also made a roast vegetable bake with it earlier in the week, which was lush!

Tortelloni bake

This was inspired by Easy Cheesy Vegetarian's recent post, and also by my original macaroni cheese recipe.

1 packet fresh tortelloni (your choice of filling)

2 small onions

2-3 cloves garlic

1 tbs sunflower oil or similar

1 tin tomatoes

1 tbs plain flour 

Seasoning: salt, pepper, dry mustard powder, herbs or spices as liked

Handful grated Cheddar (didn't measure, probably around 50g)

1 tin sweetcorn

1/2 packet halloumi cheese

Chop your onions and garlic and fry gently in the oil in an oven-proof dish (cast iron is ideal).  While this is happening, boil your tortelloni for 3 minutes.  Drain into a sieve.

Meanwhile, put the tinned tomatoes, flour, seasonings and the liquid from the tin of sweetcorn (if there is any - some brands are more-or-less vacuum-packed) and blend until smooth.  

When the tortelloni have finished cooking, put the blended tomato mixture on top of the onions, raise the heat and stir vigorously until it comes to the boil and thickens.  At which point, turn off the heat and add the grated cheese and the sweetcorn,

stir, and then add the tortelloni and stir in, flattening off the top. 

Now cover the top with sliced halloumi,

and bake at mark 6 for about 30 minutes.