The story: In our country there is an abundance of tasty ripe tomatoes from May to the end of October. We always use them in cooking and we often grate and freeze them so we can also use them when they are not in season.
All households have their own recipe for a tomato sauce. This is our version.
It usually takes 45 minutes to 1 hour for the sauce to thicken, depending on how juicy were the tomatoes.
Cook the pasta until “al dente” in salted water or chicken broth. We used whole wheat penne that need longer to cook and we prepared our own chicken broth.
Strain them and add them to the basic tomato sauce with the halloumi cubes while the pan is on medium fire. Stir so that the penne are well coated with the sauce. Switch off the fire, stir in the fresh mint and serve. Add on top the grated parmesan and some leaves of fresh mint for decoration.
We use this sauce in different recipes by adding other things to it. When the sauce is to be served we take out the cinnamon stick, the orange peel and the cardamom pod.
I always taste the sauce and I adjust the seasoning.