Ask Simplot’s Rob Mason what key ingredients he’d want to have if he was stuck on a desert island and he doesn’t hesitate – Leggo’s tomato sauces and pastes top the list.

Why? Because they are so versatile.

Rob, Simplot’s Development Chef and Culinary Trainer, says too many people limit their use of tomato sauces and pastes and they really need to think beyond pasta and pizza and experiment with using them in other dishes.

“You can use

them as a base

for soups, like

tomato and basil, any curry

that's got tomato in it,

meatloaf, or for a nice spicy relish.”

Leggo’s products, made with fresh, Australian-grown tomatoes, are able to add more flavour to dishes because, unlike their competitors, they do not use starch to bulk up the products and dilute the tomato content. ‘You don't need to cook a Napoli sauce or know how to cook it, just open a tin, literally just dump it in and you're good to go,’ Rob says.

‘I've used it myself plenty of times like that. Just put some gnocchi in the water, get the Napoli straight out of the can and into the pan to warm it up, and then serve.’

Need some inspo? Why not try this recipe:

Tomato
Relish
with a Twist

Ingredients:

1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup Leggo’s tomato paste
1 can (400g) Leggo’s crushed tomatoes
1/4 cup apple cider vinegar
3 tablespoons brown sugar
1 teaspoon mustard seeds
1/2 teaspoon salt
A pinch of chili flakes (optional)

Instructions:

1. Heat the olive oil in a saucepan over medium heat. Add the onion and garlic, sautéing until soft and translucent.
2. Stir in the Leggo’s tomato paste, cooking for a minute to enhance its flavour.
3. Add Leggo’s crushed tomatoes, apple cider vinegar, brown sugar, mustard seeds, salt, and chili flakes. Bring to a simmer.
4. Reduce the heat and cook gently for about 20-25 minutes, or until thickened to your liking, stirring occasionally.
5. Allow to cool, then transfer to sterilised jars. Store in the fridge.

Thinking outside the pizza box