Sundried Tomato Pasta Sauce

This sauce has a real tomatoey kick to it!

It is also my pantry go to sauce when I need a quick dinner, it is seriously tasty, just adjust the sugar, salt and pepper to your own taste.

To make this gluten free just use gluten free pasta, to make it dairy free and  vegan just omit the mozzarella.

Serves 4-6.

Ingredients

2 tablespoons oil from the sun dried tomatoes

1 onion, diced finely

2 cloves garlic, minced

1 teaspoon dried oregano

a pinch of chilli flakes

150g sundried tomatoes, roughly chopped

750mls passata/sieved tomatoes

1 tablespoon tomato paste

caster sugar

salt and pepper

100g fresh mozzarella, drained, dried and torn

Method

Heat a large frying pan over a medium flame.

Add the oil and once hot add the onions and cook until soft.

Add the garlic and cook for a couple of minutes.

Add the chopped sundried tomatoes, oregano and chilli flakes followed by the passata and tomato paste.

Season well and bring up to a simmer.

Simmer gently until thickened, check seasoning and add a little sugar if needed.

Cook your pasta as per instructions, drain and tip into the frying pan, stir well and tear some fresh mozzarella, if using, over the top.

 

Caprese Salad with Balsamic Pearls

Now, I’m not into molecular style cooking. It doesn’t lend itself to a busy household and my lack of patience and skills!

However, last week I managed to find some balsamic vinegar pearls in an iconic Perth European food supplier. I couldn’t say no! They also happened to have some amazing fresh mozzarella so clearly Caprese salad had to be on the menu.

If you can’t find pearls, drizzle a little balsamic vinegar over after the oil.

Serves 4-6.

Ingredients

250g fresh mozzarella ball, drained and dried on kitchen towel and sliced thinly

4-6 large tomatoes, sliced thinly

6 basil leaves, torn

a little extra virgin olive oil

freshly ground pepper

1-2 teaspoons balsamic pearls

Method

Layer the tomato, a piece of basil, slice of mozzarella in a dish and repeat until all the cheese is used.

Drizzle over a little olive oil and season with pepper.

Sprinkle over the balsamic pearls and serve.