About this recipe: Our favourite - and simplest - fresh sauce for pasta. They say that necessity is the mother of invention, and we came up with this scrumptious recipe 'specially for tomato season, after we discovered that planting all your tomatoes at the same time results in an awful lot of fresh tomatoes at once! This is a quick and easy way to use up a few, and it keeps brilliantly. Everyone we know is still going to get tomato chutney for Christmas this year, though. . .
You can make this sauce ahead of time and it'll keep (and get even better) for a day or two in the fridge.
Make plenty of extra batches and freeze them individually. They make super quick weekday meals and are perfect for unexpected lunch guests!
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
A little watery but nice flavours. - 21 Jul 2015