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Quick tomato and cream sauce

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2-4
Dietary: Egg-free Gluten-free Nut-free Pregnancy-friendly Vegetarian

This is a quick idea for how to use up a glut of tomatoes from the allotment or garden.

By Nigel Slater

From Nigel Slater's Simple Suppers

Ingredients

glug olive oil
2-3 handfuls ripe mixed tomatoes
2 garlic cloves, peeled, chopped
sprig fresh rosemary, leaves only, finely chopped
3-4 tbsp double cream
salt and freshly ground black pepper

Method

Heat a good glug of olive oil in a pan with a few handfuls of mixed tomatoes, cutting up the larger ones roughly. Add a couple of chopped garlic cloves and a quite finely chopped rosemary sprig or two and cook until the tomatoes are squashy. Pour in a bit of double cream at the end, season with salt and freshly ground black pepper and serve on the side of meat, or eat with rice or pasta.