Tuesday, April 21, 2009

Tomato sauce

For a hungry supper when time is limited:

1 punnet cherry tomatoes (yes it's spring but I don't care I want tomatoes! So what they're from Mexico)
2 cloves garlic, very thinly sliced, not chopped
Thyme sprigs
Spaghetti or what you prefer

In a pan melt some butter, or splash some olive oil. Gently saute garlic. Do NOT allow to brown. If it does, start over. Add tomatoes, each cut in half, and thyme (basil in summer - I draw the line at basil in April). Add salt and about a teaspoon of sugar. Put lid on pan, cook gently for ten -fifteen minutes on low heat. The tomatoes will collapse in moist heat. Taste and assess. Maybe a little more sugar. Black pepper. Pepper is ground and comes from a peppercorn. It is not black dust in a shaker.

Cook pasta, and when done toss in sauce. Serve with freshly grated parmesan. Or pale cheddar. Why not?

A spartan table. Oyster Bay and a dribble of Cassis.


6 comments:

  1. There was nothing spartan about that table except, maybe, the cat. :-)

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  2. Sometimes, this beats a full board.
    (And definitely proper pepper.)

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  3. I guess at a punnet and at the definition of pepper. Taste and assess, though.

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  4. mmmmmmm! i've got some fresh arugula i'd be tempted to stir into that at the last moment.

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  5. Beence...you' re saying he wears a loincloth and sleeps in a dorm? Or he showed claws like a spartan?

    MIT - Proper pepper. Good title.

    JMH - punnet, hm, little plastic or cardboard container? Pepper - can't get more specific without without my soapbox :-)

    QC - yes, that would be good. Or just on its own with some lemon and the pasta.

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  6. once I discovered freshly ground peppercorns, I did begin to wonder what the heck that grey dust in the so-called pepper tin was.....

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