pomodoro sauce


This year we got given a cherry tomato plant, which yielded an unexpectedly large crop. Then we also got given a large bag of cherry tomatoes from my brother in law’s allotment. Which is brilliant, but for the fact that I’m the only person in the Purple family who likes tomatoes. The children will all, however, eat pasta with tomato sauce, so pasta al pomodoro all round. If you have a very large glut you could prepare a large quantity of this sauce, then portion it up and freeze it.

Pomodoro Sauce (serves four)


  • A bowl full of tomatoes (any variety) (about the size in the picture).
  • An onion.
  • 3 cloves of garlic.
  • 1 tsp of soft brown sugar.
  • Salt and pepper.


1. Finely chop the onion and garlic. Heat some vegetable oil in a pan and fry the onion and garlic until soft and transparent but not browned.

2. Meanwhile chop the tomatoes, and blend using a hand stick or blender.

3. Add the blended tomatoes,  the sugar, and the salt and pepper. Bring to the boil.

4. Gently simmer until the sauce has reduced so as not to be watery.

5. Cook some pasta, tip over the sauce and enjoy.

pomodoro sauce