Posted in Food

Leftovers: cherry tomato pasta sauce

Tomato cherry.
Image via Wikipedia

I needed to improvise something for my lunch today. After rooting through the kitchen cupboards for a while, I eventually found half a bag of slightly soft cherry tomatoes lurking at the bottom of the fridge. And so, my very own ‘cherry tomato pasta sauce’ was born…

  • About half a bag (~175 g) of over-ripe cherry tomatoes
  • 1 clove of garlic, crushed
  • 75–100 g dried pasta (I went for spaghetti)
  • A glug of olive oil
  • A generous splosh of balsamic vinegar

Heat the olive oil in a pan until hot. Add the tomatoes and garlic and cook for around 10 minutes or until a thick sauce has formed. In the meantime, cook the pasta as per packet instructions. Season the sauce to taste and serve over the pasta. Top with the balsamic vinegar and a twist of freshly ground black pepper. Turn on the telly and eat while watching your lunchtime guilty pleasure (reruns of CSI for me but whatever floats your boat).

Serves 1.



Prone to magpie tendencies, I enjoy nothing more than musing – in pictures and in words – on a few of my favourite things.

2 thoughts on “Leftovers: cherry tomato pasta sauce

  1. There’s something about a tomato-based sauce that will greatly improve flavors when simply
    left in the fridge overnight.
    So remember to save any leftover sauce to use as a storage medium for leftover scraps of meat.
    This stored waste, with a little soy sauce, some fresh mushroom or celery(or both) &
    combined with some leftover rice or pasta becomes an embarrassingly
    delicious quick entree.
    Waste NOT; WANT Not!


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