Vile. Like a dab of tomato purée mixed with water and cornflour, plus some forgotten old dried herbs. The chilli is lovely but there is not much else going on. Some sweetness but not enough tomato flavour. To serve, place a ring of potato (use a pastry cutter as a mould) onto each plate and top with French beans. 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.

To be fair, it’s more than a dash of colour and flavour: tomatoes are high in lycopene, a powerful antioxidant that may lower the risk of stroke and some cancers, and ­cooking the tomatoes makes the lycopene much more “bioavailable”, ie easy to absorb. Most of our lycopene comes from tomato sauce, juice and tinned tomatoes, so for once there’s a benefit to a can or jar over fresh. Stir in the sauce, wine and sugar and simmer gently for 7-8 minutes, until the sauce is heated through. 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. 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. 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.

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. 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.

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.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. 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. To keep syns low in your pasta sauce, why not make your own tomato basil pasta sauce at home which is syn free? Is Loyd Grossman Tomato And Chilli Sauce High In Syns? Can I Have Their Tomato Basil Sauce On Slimming World? 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.