Ingredients:
- 8-10 cherry tomatoes, mixed yellow and red
- 1 tbsp olive oil
- 1 small shallot, finely chopped
- 1 garlic clove, thinly sliced
- 1 tsp balsamic vinegar
- a handful of fresh basil leaves
- salt and black pepper
Instructions:
- Fry the shallot in the olive oil until soft. Do not colour.
- Fry the garlic for 1 minute.
- Add the tomatoes and fry gently until they start to split.
- Mash the tomatoes gently with a wooden spoon. Do not liquidise completely.
- Season with salt and black pepper.
- Tear the basil leaves and add to the sauce.
- Add balsamic vinegar to taste.
Freezes well for up to 3 months.