Mutti Cherry Tomatoes, 400g

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Frozen veg is best added near the end of cook time, as it will reduce the heat in the pan and frozen veg doesn't need long to heat through. Consider the cooking method. Different cooking methods can affect how much seasoning a dish needs. For example, grilling or roasting tends to bring out the natural flavours of ingredients, so you may need to use less seasoning and a moist cooking method (like this one-pot sauce and pasta) will require more seasoning. Pasta- with creamy tomato sauces I prefer a long thin pasta like spaghetti but you can easily use penne, rigatoni, or other short pasta. Dried herbs can be added at the beginning, but fresh herbs should be added just before you serve it. Balance the flavours. A good dish will have a balance of sweet, sour, salty, and bitter flavours. For this pasta, much of the sweetness comes from the cherry tomatoes.

This is a creamy tomato pasta sauce that starts off basic and lets you add endless variations depending on what you have on hand and who you're feeding. Tinned tomatoes- tinned tomatoes is great for this recipe because the quality and flavour are consistent unlike fresh tomatoes that are seasonal.Simmer- let the sauce simmer on medium-low heat for about 20 minutes to let the flavours blend together.

The pasta cooks right in the mascarpone tomato sauce so you only need one pan and about 25 minutes. Lemon juice- rich creamy sauces really benefit from adding lemon juice. The acid helps to cut through the rich creaminess of the mascarpone and lift the flavour of the tomatoes. Add in the tomatoes- tinned chopped tomatoes or smooth passata are both great choices for any tomato-based sauce.

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Stir in some aromatics- dried herbs get added early in the cooking process to allow them time to soften up and release they're flavour. Fresh herbs get saved for adding at the end. Use dried thyme, oregano, basil and mixed Italian herbs to bring out the flavour of the tomatoes and garlic. One of the most unassuming and versatile ingredients in our cupboards, tinned tomatoes are the base for so many delicious meals – from curries to lasagnes and loads in between. Start with a flavourful base- when garlic and onions are softened they release their sugars and oils which caramelize and help to create a rich flavour. This also softens them so they blend well if you're making a smooth sauce. Although passata is often made from broken tomatoes, the high-quality brands should still have lots of sweetness. If you want to achieve a really authentic Italian result, make your own passata by pressing, sieving and bottling fresh plum tomatoes yourself. PURÉE

Where possible, we would always go for plum tomatoes. Whole tomatoes tend to be less processed than chopped ones – which means they have a fresher flavour and keep more of their natural sweetness. Chopped tomatoes also release more water (or can even have water added, if they are very cheap) –so we think that plum tomatoes give you more flesh and far more flavour for your money. Start with a small amount of seasoning and taste as you go. It's always easier to add more seasoning than it is to try to fix a dish that is overly seasoned. *If you are accidentally heavy-handed with the salt, try adding some lemon juice to balance it out. Taste and adjust the seasoning- add in some more salt, pepper, extra herbs and some lemon juice to balance the sauce.

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This tomato mascarpone pasta is an easy, one-pan 30-minute pasta recipe that is a luscious and decadent dish. Rich, creamy mascarpone cheese perfectly balances the sweet and tangy tomatoes. Silky, al dente pasta is then tossed with the velvety creamy tomato sauce, creating the perfect one-pot dinner.