No-cook Summer Tomato Sauce for Pasta

Summer in a bowl

Another tres simple recipe from Domini Kemp which is great for summer; in fact if summer had a taste, this would be it.  Make sure  to use cherry tomatoes, full of sweetness.

Ingredients: The sauce needs an hour to marinade at room temperature so give yourself time.

• 400g Cherry tomatoes
• 1 teaspoon finely chopped fresh rosemary
• Glug of balsamic vinegar
• Black pepper
• Teaspoon of sugar
• Two cloves of garlic, chopped as finely as you can manage
• Shake of coarse sea salt
• Several large glugs of olive oil
• Surprise ingredient
• Okay, what the hell is meant by "surprise"? Well, it's just that - use whatever you have to hand and you feel like adding.  Domini's original recipe used olives but I must profess to a strong dislike of olives.  I've used Cherry Peppers which work well; also tried crab meat which is delicious. So, you use your imagination and if that fails, just use whatever you have to hand - by the way, if you don't have anything to hand (old mother Hubbard syndrome) then it's just fine as is.
• Torn basil leaves

Directions: Now the complicated bit - bung everything together in a bowl, mix well and rest for an hour at room temperature.

Cook the pasta according to the instructions, drain and immediately add the sauce.  Mix well, cover and leave for a minute or two to allow the heat from the pasta permeate throughout.  Serve with freshly grated parmesan and season to taste.