May 21, 2013

Homemade Orecchiette with Roasted Tomato Sauce (Caribbean style Tomato Choka)

Before you go ahead to read today's post, I would recommend have a look at yesterday's post - a step-by-step recipe on how to make fresh egg pasta

This , this and this recipes previously posted on this blog will tell you how much I love roasting vegetables. It's peak summer here in Hyderabad but still I don't mind letting the oven work up its magic to roast a few fresh vegetables along with olive oil, sprinkled with salt + pepper and once done, eat as-is. They make a great evening snack. Try it, if you haven't already. :-)  

So, naturally I was super excited to see this Tomato Choka recipe while browsing for some ideas in Cynthia's Tastes Like Home Cookbook. I have been reading her blog even before I knew what blogging actually was. She even has a monthly news letter which has many lovely recipe ideas and informative articles. Do send her an email if you are interested to subscribe it.  

Now, coming to the recipe which can be paired with pasta or even rice, if you are in that mood. Its simple to make and very very flavorful. 


..roasted tomatoes..ready to be skinned..

Homemade  Orecchiette with Roasted Tomato Sauce (Caribbean style Tomato Choka)

Recipe for Tomato Sauce from Cynthia Nelson's Tastes Like Home
Serves 2 to 3


1 cup of homemade orecchiette (or any other pasta)
5-6 tomatoes
few sprigs of fresh basil leaves
1 onion, finely chopped
salt & pepper - to taste
2-3 tbsp olive oil


1. Preheat oven to 180 C or 350 F. Rub each of the tomatoes with olive oil and sprinkle salt on them. Place on a baking sheet and roast for about 35 to 40 minutes, until their skins start to fall apart. Cool and remove skins. Grind to a coarse paste.

2. Heat 1 tsp of olive oil and add onions to it. Saute for 4 to 5 minutes until they turn pink. Season with salt & pepper.

3. Add tomato mixture along with basil. Mix everything and adjust seasoning if required. Cook for 5 to 8 minutes. Keep aside.

4. Boil water and add salt to it. Add fresh pasta and cook for 4 to 5 minutes. Remember fresh pasta will take lot less time to cook when compared to dried pasta. 

5. Drain pasta and add to the tomato sauce along with some pasta water to get a sauce-like consistency. Toss gently and cook for 3 to 4 minutes, until well combined.

6. Sprinkle with grated cheese and serve immediately. 

I am sending this as an entry to Pasta Please event by my dear blogging pal Simona, originally conceptualized by Jacqueline of Tinned Tomatoes

This is Recipe 35 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too.


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until next recipe,


  1. Gorgeous photos, as always, Siri. I totally support your choice of sauce for the pasta. Roasting the tomatoes provides a depth of flavor to the sauce that is just delightful. If you can still find some good tomatoes, I recommend you freeze some of the roasted paste for future use. Thank you so much for your lovely contribution to Pasta Please.

  2. i just love the clicks more than anything...its so perfectly awesome

  3. A beautifully warm and rustic meal. I'm very inspired to try my hand next at orecchiette.


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