Simple supper. I've got lots to do in the garden at the moment, so don't have much energy for cooking. The roast tomato sauce is an old favourite, made and frozen last summer, very garlicky. Fresh from the garden Little Gem lettuce and beetroot thinnings. The beetroot stalks and young leaves glowing scarlet against the lettuce.

Tagliatelle with roast tomato sauce

Home made tagliatelle. Nice texture, but not quite enough sauce. The same quantity of sauce we would normally use for bought spaghetti wasn't quite enough for the tagliatelle. I've never really grasped before the Italian use of different sauces for different shapes of pasta. But I can now see that this thick sauce spreads much more easily around the cylindrical shape of the spaghetti.

February 8 2009

The purpose of this blog is mostly to record what we have for supper, and sometimes lunch, most days. We get into habits of eating, and it will be good to look back and see what we have especially enjoyed and then forgotten about. Also, to be able to keep a record of my recipes.

Tonight we will be having an easy supper: spaghetti with roast tomato sauce. The sauce was made last September.

Roast Tomato Sauce

Cut fresh tomatoes in half. Fit snugly into roasting tin. Scatter with chopped garlic, salt, and pepper. Drizzle with lots of olive oil. Put in oven at 180degC until well cooked and starting to blacken. Let cool a little, then puree. Use as a sauce for spaghetti or on bread. Its quite a strong flavour. Excess puree freezes well.