Quick tomato and cream sauce

Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves 2-4


This is a quick idea for how to use up a glut of tomatoes from the allotment or garden.

By Nigel Slater
From Nigel Slater’s Simple Suppers


  • glug olive oil
  • 2-3 handfuls ripe mixed tomatoes
  • 2 garlic cloves, peeled, chopped
  • sprig fresh rosemary, leaves only, finely chopped
  • 3-4 tbsp double cream
  • salt and freshly ground black pepper


  1. Heat a good glug of olive oil in a pan with a few handfuls of mixed tomatoes, cutting up the larger ones roughly. Add a couple of chopped garlic cloves and a quite finely chopped rosemary sprig or two and cook until the tomatoes are squashy. Pour in a bit of double cream at the end, season with salt and freshly ground black pepper and serve on the side of meat, or eat with rice or pasta.