Cherry tomatoes 1000 g
Cheng Chi shallot sauce 40 g
Sugar 8 g
Rose salt 7 g
Method:
1. Rinse the cherry tomatoes and blitz them roughly in a blender, then cook them in a heavy-based pan.
2. Once boiling, add the shallot sauce, sugar and salt, turn the heat down and simmer gently, stirring occasionally, for about 50 minutes, until it thickens.
Note: only a few blenders come with a tamper, which is what lets you push the tomatoes down and blend them evenly without adding water.
Toss cooked macaroni into the hot shallot and tomato sauce with finely chopped Thai basil, stir over a low heat until it takes on the flavour, then finish with a little olive oil and serve.