Simple tomato pasta

When there was a glut of baby tomatoes and there were more than we could pick each day in the garden at Mdumbi Backpackers, this became one of my favourites.

Simple Tomato Pasta/lentils (or soup)

  • baby tomatoes
  • clove of garlic
  • sprig of rosemary
  • tsp of honey or sugar
  • salt and pepper to taste
  • 1/2 cup of milk (optional)
  • tbsp of flour of your choice (my current favourite is to make buckwheat flour by putting the seeds through a coffee grinder)
  • splash of red wine if there is a glass in your hand
  1. Put the tomatoes in a covered pot with a glass of water on low heat. 
  2. Add the honey, garlic clove, rosemary leaves and wine.
  3. Mix the milk and flour into a paste in a cup before stirring into the sauce.
  4. Keep stirring until it all thickens.

You can serve this on top of pasta or lentils. Another option is to serve it as a soup. One day I took thick slices of Xhosa bread, toasted them, rubbed them with a halved garlic clove and drizzled a bit of olive oil over the slices and dipped those in the soup. Not LimeGreen approved but so tasty the refined flour was worth it!


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