Japanese tomato pasta

Updated at: Tue, 16 Jul 2024 05:32:39 GMT

Step 1

1. Mince the garlic finely. Chop the tomato roughly.

Step 2

2. In a pan add in the minced garlic and olive oil then put the heat on high. Once the garlic become fragrant, add in the tomatoes. Lower the heat to medium. Gently stir it and pop a lid on.

Step 3

3. After a couple of minutes, open the lid and add in 2 tbsp of . Cook it until the sauce becomes soupy. Once it becomes soupy, lower the heat to low and thicken the sauce, stirring periodically.

Step 4

4. Remove the skins from the tomatoes. Adjust the taste by adding in mirin and . Once the sauce has reduced by half, remove from heat.

Step 5

5. Cook the pasta and transfer it into the pan. Toss the pasta with the tomato sauce. Add in cheese if you want to.

Step 6

6. Serve on your plate. Garnish with some herbs. Sprinkle with some parmesan cheese and black pepper. Now it's ready to be enjoyed!

Step 7

-If you are swapping the salted rice malt for salt, keep in mind that salt is way saltier than salted rice malt so please don’t add too much salt. Start with adding 2 tsp of salt, it should be enough.

Step 8

- If your tomatoes are not ripe enough, please balance out the sweetness with mirin. The riper they are, the sweeter the sauce becomes naturally.

Step 9

Store in an air-tight container in the fridge for up to 4 days.

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