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
What You'll Need
juicy, overripe tomatoes (a handful of cherry tomatoes in the mix is OK too)
pasta for 3
Use a blender to blitz the tomatoes.
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.
Add the cubed halloumi in about five minutes before the sauce is ready.
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.