My very productive tomato vines on the balcony, have persuaded me to cook a tomato dish again. Not that I have anything against tomatoes, quite the contrary. At the moment my vines save me quite a bit of shopping as tomatoes would always be on the shopping list. If you want to know more about my tomato growing ventures, also read yesterday's post TomatoTigerella – A love story.
So this time I decided to slow cook my sauce to make it really intense with tomato taste. I find that a tomato sauce should either be made very quickly or slow-cooked. This is how I made mine.
400 g tomatoes
2 garlic cloves
1 tbsp olive oil
1 tbsp basil infused olive oil
20 g vegetarian pasta cheese
Fresh basil leaves
Ground nutmeg to taste
125 g buffalo mozzarella
250 g tagliatelle
Chop the garlic finely and cook it in olive oil until soft. Also chop the tomatoes and add them to the pan. Simmer the sauce under lid for at least one hour by stirring occasionally. If the sauce gets too liquid, simmer also without the lid on.
Once you are happy with how the tomato taste has developed, add the basil oil, grated vegetarian pasta cheese, basil leaves and nutmeg. You can also add salt and pepper to taste.
Boil the tagliatelle until al dente. Serve the pasta with the sauce and torn mozzarella.