Super simple but incredibly tasty cherry tomato sauce. Using cherry tomatoes adds a really nice sweetness to the sauce that lends itself nicely to lots of grated Parmesan.
We had ours as it was but I think it would be really nice with roasted aubergine too. If thinking of adding any bacon or pancetta be mindful of adding extra salt as the meat will bring a lot with it.
✔️1 tsp olive oil
✔️2 garlic cloves, peeled and thinly sliced
✔️1 banana shallot, finely chopped
✔️42 tins of cherry tomatoes
✔️½ tsp caster sugar
✔️a pinch of dried chilli flakes
✔️½ tsp dried mixed herbs
Add the oil to a large pan on a medium-high heat. Once hot, add the garlic and fry for up to a minute, stirring a few times, until it’s just starting to caramelise. Then add the shallot for a further couple of minutes. Add the tomatoes, sugar, chilli flakes, dried herbs and half a teaspoon of salt. Add 200ml water and stir through for four minutes, until the tomatoes are starting to break down and the liquid is bubbling. Turn down the heat to medium-low and cook for an hour, stirring every once in a while, until the tomatoes have completely broken down and the sauce has thickened.
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