Loyd Grossman Tomato and Basil Cooking Sauce, 350 g Jar (Pack of 1)

Product Information

Lots of umami oomph but that dried herb note is there, too. It tastes a tiny bit soapy on its own but works OK with the pasta. The chilli is lovely but there is not much else going on. Some sweetness but not enough tomato flavour. We would not recommend having excessive amounts of these sauces however since they are very high in sugar, with their tomato and chilli version and tomato and basil version having 6g of sugar for just 100g. Loyd’s Sauce Syn Values 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 and Chorizo. 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. Serve with a side crispy green salad.

Loyd Grossman's tomato and chilli sauce has 3 syns for 100g and 2.5 syns for their no-sugar version, making it a great low syn pasta sauce. Their tomato sauce with just basil on the slimming world has 3 syns for 100g. Heat one tablespoon of the oil and fry the aubergines for approximately 6-8 minutes, or until brown on all sides.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 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.

Quite a lot of tomato skin in this, and the sauce has a dried herb flavour while being quite sharp and vinegary. It tastes thin and metallic, not very balanced on its own, but could be good with very rich meat. Add the tuna steaks to the hot pan and cook for 1-2 minutes on each side for medium rare tuna (cook a little longer if preferred) remove from the pan and keep warm. 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.Shows promising lumps of tomato and cubes of carrot but there’s almost no flavour! Just a bitter afternote. So yes, cheaper than any of the big brands, and around the same price as the mid-range supermarket versions. Sure, more than the budget super-­market versions, but all of those I tried were memorably nasty, weirdly orange and gloopy, the stuff of canteen ­nightmares.