A couple of summers ago we were growing our own cherry tomatoes from our balcony. They needed a lot of careful attention: feeding, watering & shoot nipping but once the plants had started to fruit there was no stopping them. So much so that I had to scratch my head a bit to think of different ways of using up the bounty. A Nigel Slater recipe for orrechiette with a cherry tomato sauce became a bit of a summer staple for us as it used up a whole punnet's worth & tasted delicious. No tomatoes on the balcony this year but we do have Salvino's, a lovely Italian grocery shop right on our doorstep, currently selling huge boxes of delicious cherry tomatoes. Time to get to work veganizing this recipe:
Nigel's Veganized Cherry Tomato Pasta
approx 500g cherry tomatoes
3 or 4 cloves of garlic (sliced)
2 tablespoons olive oil
sea salt
fresh basil
2 or 3 tablespoons of vegan single cream (sojade brand is especially good)
2 tablespoons of vegan parmesan
black pepper
200g pasta
Put the pasta on to boil. Put the tomatoes on a baking sheet with the garlic slices tucked in between them. Drizzle with olive oil & sea salt & grill on a high heat till the tomatoes are starting to blacken & release their juices. Drain the pasta & leave in a colander while you tip the tomatoes & their garlicky juices into the hot pasta pan. Use a potato masher to squash them (be careful of the hot juices). Tip in the basil, vegan cream, parmesan & black pepper & stir to combine & wilt the basil. Stir in the pasta & serves straight away.
(serves two)
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