What I'm cooking and eating

Tuesday, 12 August 2014

Simple tomato sauce

1/2 punnet cherry tomatoes (or quantity to suit you)
1 clove garlic, crushed (optional)
1 tbs each olive oil and balsamic vinegar
Salt and pepper, possibly a little oregano or marjoram.

Pierce the cherry tomatoes and put in a saucepan with the other ingredients.
  Cover, and cook gently until the juices run.
Transfer to a blender or food processor and work until smooth.
Bring back to the boil.

Delicious with fresh pasta, and a dollop of pesto on top.

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