Buttery tomato pasta sauce


I didn’t make this, Bert’s dad did. Me and Bert created masterpieces from dinosaur stickers while alarming and intriguing phases like ‘it’s taken a whole pat of butter!!’ floated through from the kitchen. I imagine he’s setting up a rival blog as we speak.

It’s a much softer, mellower tomato sauce than the usual. It was delicious.

Enough sauce to serve 6-8 people

2 tins of plum tomatoes and their juice


1 onion, peeled and halved

Pinch of salt

A few torn basil leaves and grated Parmesan to serve

The tomatoes, butter and onion go in a saucepan with a little salt. Bring to a simmer and stir now and then to break up the tomatoes. Cook gently for 45 minutes – the sauce should be reduced and the tomatoes a thick pulp. Remove the onion.

Stir enough through cooked pasta to coat it thickly but not drown it. Top with a few torn basil leaves and a sprinkling of Parmesan.

Bert took a mouthful then stared dreamily into space. I asked him what he was thinking about – green, roaring dinosaurs of course!



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