I love cherry tomatoes and in the summer months, often make my cherry tomato, white wine and basil spaghetti. Yet, when the weather turns colder, I want a sauce with a deeper, richer flavour and that's when I tend to make this tinned cherry tomato recipe.
Marjoram and tomatoes are a match made in heaven, but if you don't have any then oregano is a good alternative. The sauce is lovely served on it's own with linguine or spaghetti, and a good grating of parmesan. However, it's also delicious with pan-fried chicken pieces or king prawns and a rocket side salad.
Serves 4
½ large Spanish onion
Large garlic clove
1 tablespoon of dried Marjoram
400g tin of cherry tomatoes
1 tablespoon of sun-dried tomato paste
Pinch brown sugar
Splash balsamic vinegar
Handful of basil leaves
300g linguine
Parmesan to serve
- Peel and finely dice the onion.
- Grate the garlic.
- Heat the oil in a lidded sauté pan, over a low to medium heat.
- Once the oil is up to temperature add the onion and stir gently, until the onion becomes translucent.
- Add the garlic and marjoram to the pan and sauté for a couple of minutes, being careful not to let the garlic burn.
- Remove the pan from the heat and leave to cool for a minute, before adding the tinned cherry tomatoes, sun-dried tomato paste and sugar.
- Stir to combine, season well and then return to a reduced heat. Cover with a lid.
- Cook the pasta according to the packet instructions.
- Just before the pasta is ready, stir in a splash of balsamic vinegar.
- Taste and adjust the seasoning.
- Drain the linguine, and then serve topped with the sauce and a handful of basil leaves and parmesan.
