Yellow tomato pasta sauce

How many nights a week do family cooks roll out pasta and sauce? It’s certainly the most adored meal by my boys and very simple to make a decent version from scratch rather than having to rely on a processed effort.

It’s also the perfect thing to rattle out on the first night of a self-catering holiday if you’re nowhere near civilisation. How easy is it to pack some dried pasta, a tin or two of tomatoes, some herbs and olive oil?! Self preservation my friends, that’s all i’m saying!

So to shake things in the Feeding Boys kitchen up a bit I used a jar of these beautiful yellow tomatoes I’d been sent from the Italian Cosi Com’e range to make my sauce one night, to see if it would make much of a difference.

I have to say the cheerful flash of yellow in my pan brought a bit of summer into the house despite the constant downpours going on outside. I mixed in a bit of cream cheese for comfort and served it up plain and simple with pasta shapes.

The flavour of these little tomatoes is quite startling – really fresh to start with but soon take on quite a rich quality once you’ve simmered them for 15 minutes or so. They cost more than a tin of regular tomatoes for sure, but if you’re looking for a bit of a luxurious pasta sauce then i’d definitely recommend them.

Yellow tomato pasta sauce
serves 2 adults and 2 children

1 jar Cosi Com’e yellow datterini in juice (or one tin of cherry/plum tomatoes of your choice)
2 tbsp olive oil
1tsp sugar
1 tsp salt
1 tbsp dried sage or thyme
2 tbsp cream cheese (if you like)

1. Put all of the ingredients except the cream cheese into a pan and mix together. Bring to the boil and then turn down and simmer gently for around 15 minutes.

2. Check the seasoning, then mush down a bit with a potato masher , stir again and then if you like stir through the cream cheese. Serve over bowls of steaming pasta and scatter with a little freshly grated parmesan and a salad on the side.

More about Cosi Com’e: These are an Italian premium range of small tomatoes, harvested by hand and preserved in glass jars in either water or their own juice. Sadly they’re not available in the UK yet, but I’ve been told you’ll be able to get them from Ocado as well as delicatessens from October.

I was sent a box of samples but was under no obligation to write a review – these are my honest views of the product.

I’m linking this recipe up to One Ingredient, the monthly event run by Laura (this months host) and Nazima. This month it’s very handily enough, tomatoes.