Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2-4
Recommended by
5 people
Dietary
This is a quick idea for how to use up a glut of tomatoes from the allotment or garden.
Heat a good glug of olive oil in a pan with a few handfuls of mixed tomatoes, cutting up the larger ones roughly. Add a couple of chopped garlic cloves and a quite finely chopped rosemary sprig or two and cook until the tomatoes are squashy. Pour in a bit of double cream at the end, season with salt and freshly ground black pepper and serve on the side of meat, or eat with rice or pasta.
By Nigel Slater
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