Quick, no fuss tomato and pesto sauce #Recipes#megan-simple#sauces Updated Oct 12 2015 (Posted Apr 3 2013) Guest post by Laury Needham-Coenen I love cooking but some days I just can't be bothered to make a five-course dinner with fancy-schmancy ingredients. This recipe makes ± 4 servings, and is so quick that the pasta can be done at the same time the sauce is done. So no long hangry waits! Tools: 1 knife 2 medium pots 1 spoon 1 chopping board Ingredients: 2 medium sized onions 300 gr cherry tomatoes (or 1 can of chopped tomatoes, which I didn't have right now) 100 gr tomato purée Half a jar of green pesto, ± 95 gr 100 gr cream cheese 250 ml milk or water 1 beef stock cube (which I forgot to put on the photo…) Salt and pepper Pasta, according to the number of people you're feeding Some butter or oil Instructions: STEP 1. Chop up the tomatoes if you're using fresh. Also, you'll want to start with your pasta. I'll start boiling my water at this point and the pasta will be done with the sauce. STEP 2. Dice the onions finely. The way I do this is by cutting the top off and halving the onion. Related Post Make Megan-simple applesauce in the slow cooker This dead-easy version of homemade applesauce has no added sugar and only a couple of ingredients. You don't need to watch it, you don't need... Read more Then, cut through the middle lengthwise. Don't go all the way to the top, so you don't end up halving the onion again. Lay the onion down and cut strips down the length. Now chop the rest up and you'll end with lovely small bits. Easy peasy, squeeze the lemon! STEP 3: Sauté the onions and fresh tomatoes in some butter for about 10 minutes. STEP 4: Add the pesto, tomato purée and the stock cube (if using canned tomato, add now), stir until combined. STEP 5: Add the milk or water, stir until incorporated and add the cream cheese. STEP 6: Let this gently simmer for about three minutes or until there are no more cream cheese chunks. STEP 7: Add salt and pepper if needed and serve with your pasta! Tips: For some variation, roast fresh tomatoes and a red bell pepper in the oven until soft. Chop up and add at step four. Of course you can add loads of veggies to this! Taste your sauce first before adding salt or pepper; the pesto might be salty too and in combination with the stock cube should provide enough seasoning. Add more or less milk/water to make for a thinner or thicker sauce. You'll need less liquid if you're using canned tomato Add fresh basil for a pop of colour. If you've only got half a jar of pesto left, put milk/water in it and shake to get every last bit out. This sauce is also tasty with some grilled chicken breasts and mushroom. Reporter Name * Reporter Email * Original text Enter the original text here. Edited text* Enter your suggested copyedit here. Notes You can add a note for the editor here. * Required information. Fix Typo Guest post written by Laury Needham-Coenen Though Dutch at heart I moved to England to be with my now husband. I spend my days drawing, looking up random weird stuff and of course cooking to keep my energy levels up for all the lovely awesomeness in the world. http://echoswanderings.blogspot.co.uk/ PREVIOUS Clever storage solutions for small, "two-butt" kitchens NEXT Exploring the very painful world of friendship breakups Show/Hide comments [ 5 ] I occassionally make an even easier version of something like this: canned red pasta sauce and cream cheese. The best part is that you can even heat it up in the microwave (although it's better on the stove). This recipe looks especially flavorful though, with the onions and pesto. Yum! Reply Conversion to silly American units! 2 medium sized onions 10.5 oz cherry tomatoes (or 1 can of chopped tomatoes, which I didn't have right now) 3.5 oz tomato purée Half a jar of green pesto, about 1/2 c. 3.5 oz cream cheese (about half of a block) 1 c. milk or water 1 beef stock cube Salt and pepper Pasta, according to the number of people you're feeding Some butter or oil This looks delicious! Reply Thank you! Love the post of a sweet and simple tomato pesto sauce. My fiance doesn't like a straight tomato sauce, so some mashup will go over well – especially as we both suffer from hangry quite often Reply Sounds delicious! Reply Aha! I LOVE that for once I don't need do conversions to metric! Reply Join the conversation Cancel ReplyYour email address will not be published. Required fields are marked *Comment Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. No-drama comment policy Part of what makes the Offbeat Empire different is our commitment to civil, constructive commenting. Make sure you're familiar with our no-drama comment policy.