If I can choose one meal that my mom makes, it would be these tomato spaghetti. It is the most amazing dish ever, so fresh but full of taste with the basil. It will always remind me of my childhood when my mom made them on a weeknight or for lunch when I came home from school. She always added little mozzarella balls that melted in perfectly. I try to avoid dairy but if you eat cheese I would highly recommend adding it in!
Over the years I have learned to make the sauce, which to be fair, you don’t have to be a chef to make it. But it isn’t the same making it myself. They just taste best when they are made by my mom. If you are a tomato pasta kind of person, look no further as this is the most delicious recipe you will find! (And the easiest).
This time we added some balsamic roasted asparagus and roasted cherry tomatoes which tasted amazing and immediately made it look more impressive. I also made a quick cashew ‘parmesan’ sprinkle – inspired by this recipe – to put on top and my mom ate it by the spoon (she loves parmesan, so it was a good sign). There are honestly so many different ways to serve this basic dish and it never gets boring!
- About 4 big tomatoes chopped
- A few cherry tomatoes halved
- 1 tbsp olive oil
- 1 onion chopped
- garlic powder
- Salt and Pepper
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- Handful of fresh basil
Heat the oil in a pan and add the chopped onion and garlic powder until translucent.
Add in the tomatoes and the rest of the ingredients except the basil. Let it all cook on medium heat for 15 minutes (until reduced).
Add in the fresh basil leaves and cook a further 5 minutes.