Tomatoes are still in abundance, and very temptingly displayed at my local organic shop. I buy the meaty Roma variety almost every week, mostly for salads. This week, however, I decided I was going to make a fragrant pasta sauce with them. With their succulent, juicy bite, they are especially good for this purpose!
If you’ve never made your own tomato sauce, this is definitely a recipe that will delight you with intense flavor and aroma. Besides perfectly ripe Roma tomatoes, you will also need a little patience. In the case of this sauce, about two hours’ worth.
PS: Serve with spaghetti, fresh mozzarella and a scattering of Parmesan.
Slow-Cooked Roma Tomato Sauce
- 800g Roma tomatoes
- 2 tbsps olive oil
- 2 red onions, finely chopped
- 2 tbsps freshly-chopped herbs (I used oregano, thyme and rosemary)
- pinch of dried chili flakes
- 4 fat cloves of garlic, finely sliced
- 1 tbsp sugar
- 2 tbsps Balsamic vinegar
Score the tomatoes on the bottoms with a sharp knife and submerge them under boiling water for three minutes. Drain, rinse under cold water and remove their skins. Chop them up making sure you save all of their juices. Heat the oil in a heavy-bottomed pan and gently sauté the onions and herbs for 5 minutes. Add the chili flakes and cook for another minute before adding in the rest of the ingredients. Stir well, bring to a boil and allow to bubble for a minute or two. Reduce the heat to a simmer, cover the pan and allow the sauce to cook gently for a good two hours, stirring every now and then. Serve with fresh pasta, mozzarella, Parmesan and fresh basil.
Welcome to a new week! As you may have read in my previous post, I visited restaurant Rembrandt in Amstelveen last Saturday and was quite positive about the experience. If it wasn’t forthe less-than-perfect location, I probably would have given it four stars. The food was absolutely delightful and the wine equally good.
I’ve decided to make the ‘Lunch Date Saturday’ a recurring feature on the blog. Therefore, I’ll be visiting interesting restaurants (if possible, new) for you every Saturday and reporting back here every Sunday. After many lunches out with my hubby at the weekend (something we both really look forward to!), I thought it would be nice to not only share photos through Instagram, but to also post full reviews here on my blog. Honest reviews. I am not being paid for this and even if I was, I have absolutely no interest in praising something I don’t really love. So don’t expect it to always be pretty!
With that, I’m happy to say that I have very high expectations for the resto I’ll be visiting this coming Saturday — also a newbie in the Dutch food scene and pretty damn cool from the buzz it’s creating!
Today’s post, however, isn’t about fancy restaurant food. It’s about an easy peasy dish that has saved me many a times from succumbing to take-out on days when I know my agenda is an absolute disaster. All it takes is a little bit of mixing and chopping in the morning and by dinnertime, presto! You’ve got yourself one heck of a good meal.
Enjoy and have an awesome week!
Raw Pasta Sauce for Busy Days
- 600g mixed sweet cherry tomatoes
- 3 cloves of garlic, pressed
- 1 bunch of basil, leaves torn
- 3 tbsps capers
- 3 tbsps good olive oil
- 2 tbsps balsamic syrup
- fleur de sel
- freshly-cracked pepper
- mozzarella, torn into small chunks
- 250 g spaghetti
Mix everything except the mozzarella and the pasta in a large pan, place the lid on and leave the sauce to marinate out of the fridge for the whole day. When dinnertime rolls around, cook your pasta al dente. Add the mozzarella to the raw sauce and toss with the pasta. Serve in bowls with a good grinding of pepper.
A tian is a dish that is popular in sunny Provence. You’ll need the best tomatoes and courgettes: seasonal and preferably organic. The best thing about this dish? Its simplicity. Like so many other good things in life…
Courgette & Tomato Tian
- 6 ripe tomatoes, thinly sliced
- 1 courgette, thinly sliced
- Herbes de Provence
- salt (preferably fleur de sel) and freshly-cracked pepper
- good-quality extra virgin olive oil
Preheat the oven to 180°C and lightly grease a round oven dish with a little olive oil. Layer the tomatoes and courgettes in a wheel pattern, slightly overlapping. Season with the Herbes de Provence and salt and pepper. Drizzle generously with olive oil and pop in the oven for approximately 40 minutes. Drizzle with a little more oil right before serving. This is a fantastic side dish with either fish or chicken.