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
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