The best way to get tasty tomatoes – as an ingredients to a pasta sauce, or as a side dish – is to cook them in good quality balsamic vinegar. Grease the pan with a little Fry Light. Get the eat on and add a punnet of cherry toms, or cherry plum toms are even better. Drizzle balsamic vinegar over the whole lot – a couple tbsp should do – and get the lid on. Keep the heat up until they start to bubble and melt, and bring the heat down to simmer. You want the toms to be good and gooey when they are done!
After cooking the toms for a couple of minutes I added some sliced mushrooms. I wanted them to be good and flavourful so I used a couple large mushrooms (the cheap version of Portobellos!) and ten or so chesnut mushrooms – a pack of each were £1 is Tesco. Bog standard mushrooms would’ve been fine too. The sliced shrooms were added, with a little cracked black pepper, and mixed a little with the toms – and the lid was back on.
This concoction produced a good amount of liquid – the desired effect – and I kept the lid on to retain the liquid and keep the flavours coming on.
The last thing I did was to add the leftover pasta – this already had a little of it’s own pasta sauce on it. I stirred this through the toms and shrooms, and warmed through before serving with lashings of grated Parmesan.
I think the toms could’ve done with a little sugar/sweetener to lift the flavour of the balsamic – a really good quality vinegar won’t need this! But hubby liked it, and said it had all greatly improved the rather dull pasta.
Slimming World Syns: this recipe is Syn FREE on Extra Easy – but don’t forget:
– to count Syns for any cheese you add
– to have some salad on the side to make up your one third Super Free!