Spiced Cherry Tomato Sauce Recipe

Spiced Cherry Tomato Sauce is a wonderful way to use up the glut of cherry tomatoes that happens in summer. Most tomato recipes require you to remove the skins and there is NO WAY I am doing that with cherry tomatoes. This recipe cooks the tomatoes, skins and all, down to a thick sauce that you can stir through pasta. It keeps in the fridge for several days and also freezes well.

75ml olive oil
2 garlic cloves, thinly sliced
1kg cherry tomatoes, sliced in half
1/2 tsp caster sugar
1/2 tsp salt
1/4 tsp sweet smoked paprika
200ml water
20g basil leaves

Heat oil in a large frypan on medium heat.
Fry garlic, stirring, for a minute until starting to caramelise.
Add tomatoes along with sugar, salt and paprika.
Pour in water and stir for 4 minutes, until tomatoes are starting to break down and liquid is bubbling.
Reduce heat and cook for about an hour, stirring occasionally, until the tomatoes have broken down and the sauce thickened.
Stir in the basil leaves.

I served mine with some Edamame and Mung Bean Fettuccine and sprinkled it with Parmesan cheese. You can serve it with any pasta and add some tinned tuna or ham and olives to make a delicious meal.