Squished tomato pasta sauce

• cherry tomatoes↗12
• ordinary tomatoes↗2

  halved

• basil leaves↗4
• small bunch chives
• black or green olives8

  stoned (optional)

• olive oil↗

  for drizzling

• pasta↗200g g

  cooked and kept warm

• cheddar or parmesan↗

  grated

Step-by-step instructions

1. 1

   Put the cherry tomatoes into a large bowl, reach down into the bowl and squeeze each one hard until it bursts (mind out, they’ll squirt!). Pull the tomatoes into pieces.

2. 2

   Squeeze the halved tomatoes on a lemon squeezer to make as much juice as you can. Pour this into the bowl. (Grown-ups, the squeezed halves can be used up in a stew or soup.)

3. 3

   Snip the basil and chives into the bowl using your scissors, or tear them into pieces. Then, if you are using them, snip or pull the olives in half and throw them in, too.

4. 4

   Add a dribble of olive oil, then ask your grown-up helper to put the cooked pasta into two bowls, spoon your sauce on top and sprinkle with the cheese