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Prep time
15 minutes
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Cook time
50 minutes
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Makes
3 servings
Author Notes
I adapted my recipe from Marcella Hazan's Tomato Sauce With Onion & Butter. Being Cypriot, and having a grandmother who made halloumi for a living, I tend to throw halloumi in just about any recipe without much thought. So that's what I did here. I also modified this recipe for speed: I wanted to use fresh tomatoes but without removing the skins, so I simply blitzed all the tomatoes in a blender. I also wanted to add a touch of sweetness to compliment the halloumi I would be adding so I added in two pinches of sugar, and used one small onion and three small shallots (which I find sweeter) instead of a medium onion. The rest I kept the same. Well, except for adding half a cup of cubed halloumi into the sauce for the last five minutes. It was exactly the type of salty-sweet combination I was craving and it felt like a proper blend of my favourite Mediterranean and Middle Eastern Flavours! I hope you enjoy! —christina@afroditeskitchen
Ingredients
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2 pounds
juicy, overripe tomatoes (a handful of cherry tomatoes in the mix is OK too)
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5 tablespoons
salted butter
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1
small onion
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3
small shallots
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2 pinches
sugar
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salt
to taste
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1/2 cup
cubed halloumi
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pasta for 3
Directions
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Use a blender to blitz the tomatoes.
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In a medium sized pot, add the tomatoes, salt, sugar, butter, shallots, and onion. Simmer the sauce for about 45 to 50 minutes - basically until it thickens - stirring occasionally.
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Add the cubed halloumi in about five minutes before the sauce is ready.
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Stir in cooked pasta with the tomato sauce. Serve the pasta with grated parmesan on top if you wish - it pairs well with the halloumi in the pasta as well.
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