Mutti Cherry Tomatoes, 400g

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Taste and adjust the seasoning- add in some more salt, pepper, extra herbs and some lemon juice to balance the 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 We used to think there was no replacement for fresh cherry tomatoes, but then we discovered Mutti, a canned variety that puts them in a tomato category of their own. "Cherry tomatoes are amazing, but you never see them canned," says senior food editor Andy Baraghani. So what's the deal with Mutti's canned cherry tomatoes, and how should you be using them? There’s often a lot of choice in the tinned tomato aisle and, in general, it’s safe to say that you get what you pay for. The better quality your tomatoes, the richer and more flavourful your sauce. When you taste premium and budget varieties side by side, you can definitely notice the difference in flavour. You can improve the quality of your sauce 10 times over by choosing a good brand of tinned toms! The pasta cooks right in the mascarpone tomato sauce so you only need one pan and about 25 minutes.

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. After we’ve tipped the tomatoes into our recipe, we often use a little water to rinse the tin, then add this to the recipe as well. That way, you get everything out of the can, and you can let the water reduce a bit in your sauce, which will add even more flavour. PASSATA If it looks like there is not enough liquid, you can add a little more at a time. As always it is better to do this gradually so you don't add too much.Dried herbs can be added at the beginning, but fresh herbs should be added just before you serve it. For the best flavour, start off the vegetables the same way you would when making soups or sauces, by sauteing the onion and garlic in olive oil, then adding the veg (this will help develop the flavours), before adding the pasta and liquid. 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. 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.

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. 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.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.

I never specify the amount of salt in a recipe because it's completely subjective to your personal taste and possible health requirements, but here are some general guidelines.

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But does it matter which type you buy? What’s the difference between chopped and whole tomatoes, and when should you buy passata instead of purée? Here, we’ll show you the best uses for different types of tomato and share our favourite tinned tomato recipes. WHICH TIN SHOULD I BUY?