This recipe is another in my favourite fast food genre of ‘tomatoes, bacon and onions plus starch’ Tired when it’s out of a jar and has way too much sugar in it, but with good ingredients good simple food and all kids should leave home knowing how to make it.
I’ve put this under cooking with kids because the day I made it I was being pulled from pillar to post so I ended up asking eldest to cut the tomatoes in half for the roasting. Normally I would have thought this was too finger slicing a task, but it turns out she could manage it fine. Again, more of a recipe than a method. If you are vegetarian, but not vegan, mixing some torn up pieces of mozzarella into the pasta before you add the tomato and onion sauce is also good.
Roast Tomato, Pancetta and Onion Pasta Sauce
First slice a huge bunch of cherry tomatoes in half and put them in a 100 C oven for an hour and a half. If you’re not going to use them straight away, wait for them to cool and then put them in a jar and cover with some olive oil.
Otherwise, towards the end of the cooking time, dice some onion (I like onion so use a lot and slice big, if you don’t only use half an onion and dice finely) and fry on a medium heat in a splash of oil. Add the pancetta once the onion is translucent. When the pancetta has got crispy, add some crushed garlic and leave for a minute before adding the tomatoes. Cook together on a low heat for about 10 to 15 minutes and start to cook your pasta when the whole room smells of pancetta and garlicy goodness.