Umami Bomb Tomato Sauce #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

Today Sue from Palatable Pastime invited us to share recipes with umami! The dictionary definition I looked up says: "a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate." The link Sue shared with us suggested specific ingredients such as: soy sauce, fish sauce, anchovies, Worcestershire sauce, tomato paste, mushrooms, olives, miso, parmesan, marmite, kombu, and beef broth. 

I almost hesitate to call this a recipe because it is so simple - but it's also super delicious and VERY easy. It's a fabulous pasta lunch or quick dinner if you're in a hurry. The sauce and the pasta cook up at about the same time. That soy sauce adds such a depth of flavor to the garlicky tomato sauce. It works together beautifully! The sauce is also heavy on the butter, adding a nice richness and thickness to it. 

This is an easy vegetarian meal - that you could easily add some sautéed shrimp or grilled chicken to if you wanted to up the protein content. This alongside a fresh salad makes a tasty easy meal anytime. 
See what everyone is sharing today! 

Umami Bomb Tomato Sauce

4 TBS butter
1 TBS minced garlic (jarred)
1 14-oz can fire roasted tomatoes
1 TBS soy sauce 
8 ounces pasta of choice (I used penne)
To serve: grated parmesan and fresh black pepper to serve

  1. Bring a pot of salted water to a boil, and boil pasta per package directions to your desired tenderness. Drain pasta once tender.
  2. Meanwhile, in a medium saucepan melt the butter over medium heat and add the garlic, simmering for 1-2 minutes until fragrant and tender, but not browning (adjust heat if it's cooking too hot).
  3. Add in the canned tomatoes and the soy sauce. Bring to a low simmer and cook 15 minutes. Use the back of a wooden spoon or a potato masher to break up the canned tomatoes after cooking to for a slightly thickened chunky tomato sauce.
  4. Taste, and adjust the flavors if desired.
  5. Add the drained pasta to the tomato sauce and stir gently to evenly coat the pasta
  6. Serve with a sprinkling of fresh black pepper and parmesan cheese.
Recipe adapted from I Am A Food Blog


  1. This sounds like the perfect recipe. Easy peasy and delicious.

  2. Delicious and easy to make, perfect to store and use anytime needed.

  3. Easy recipes and processes are the best! Thanks for sharing.

  4. Shhh! I'm not going to tell hubby you added soy sauce to your pasta dish ;) he always tells me to add a bit I refuse. Got to make this simple umami bomb tomato sauce and add soy sauce just for him. Am sure fire roasted tomatoes must be tasting so different from the normal ones.

  5. I too add soya sauce to my pasta. It adds to flavour and I love the colour it imparts to the dish. Yum


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