Home grown tomato and herb pasta sauce #mycookbook

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Home grown tomato and herb pasta sauce #mycookbook. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook Home grown tomato and herb pasta sauce #mycookbook using 10 ingredients and 6 steps. Here is how you cook that.

This year I got a Veg Trug and decided it was high time I grew my own produce. Being in lockdown and working for the NHS was, and is still very challenging so planting seeds and watching them grow was a great focus, gave me something to nurture and got me out in the fresh air.
Now, cooking with ingredients which I have grown from seed is so rewarding, totally fresh and oh so tasty.
This recipe is a doddle and can me batch cooked and frozen.

Ingredients and spices that need to be Make ready to make Home grown tomato and herb pasta sauce #mycookbook:

1. A few large handfuls of cherry tomatoes per person
2. Half a bulb of garlic, crushed with rock salt
3. 1 handful Basil, leaves torn or left whole
4. 2 sprigs rosemary
5. Several sprigs of Oregano
6. Olive Oil
7. Black pepper and salt
8. Parmesan
9. 75 g pasta per person, cook to al dente in boiling water while you cook the sauce
10. Chard or Spinach leaves, roughly sliced (optional)

Instructions to make to make Home grown tomato and herb pasta sauce #mycookbook

1. Heat a pan gently, add oil and the whole tomatoes along with the rosemary. Turn the heat to low and cover. Cook gently until the tomatoes soften.
2. Add the garlic. Stir and cover over a low heat for 5 mins.
3. Stir and crush the tomatoes. Cook over a low heat to reduce.
4. Once reduce a little, add the remaining herbs.
5. At this point the chard or spinach can be added. Stir in and turn off the heat. Cover and allow to wilt. Season.
6. Stir the pasta through the sauce. Serve and drizzle with olive and sprinkle with Parmesan.

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