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.

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Author:

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!

    Like

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