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THREE TOMATO PASTA

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Serves: 0

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What does this mean?

I almost always use a punnet (about 250g) of baby cherry, roma or plum tomatoes instead of chopping up big tomatoes. I roast them in the oven for about 10 - 15 minutes then add the tinned tomatoes (either whole peeled ones which I squash or a tin of chopped tomatoes). Pop it back into the oven for about 10 - 15 minutes, then add all the other ingredients.

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Ingredients

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  • 4 tomatoes
  • 400 grams chopped tomatoes
  • 6 sundried tomatoes
  • 1 pinch of dried chillies (a good pinch)
  • 1 sprinkling of sugar
  • 1 clove garlic (crushed)
  • 1 splash of red wine (I prefer red but anything will do)
  • basil leaves (fresh)
  • Pecorino cheese (or Parmesan cheese - to serve)

Method

  1. Peel and chop tomatoes and simmer with tinned tomatoes.
  2. Add sun-dried tomatoes (if using), chilli, sugar, garlic and wine.
  3. Cook down and finish with fresh basil leaves.
  4. Serve with pasta, drizzle with olive oil (optional) and sprinkle with cheese.

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