Tomatoes are brilliant. They’re great as a base for many sauces, they’re perfect for quick meals, and they’re lovely roasted in the oven. Take all of these elements and you can make a lovely pasta in a roasted tomato sauce. Just lob everything into a roasting tray, drizzle with olive oil, roast and then blitz into a sauce. It really is that simple. Not convinced? Check out the recipe below. It’s not only simple, but healthy too.
Roasted Tomato PastaPrint Recipe
- 500g Tomatoes
- 3 Garlic Cloves
- 1 Red Onion
- Bunch of Fresh Basil
- Olive Oil
- Balsamic Vinegar
- 200g Wholemeal Spaghetti
- Black Pepper
Pre-heat the oven to 200°C/390°F/Gas Mark 6.
Cut the tomatoes in half, peel and roughly chop the onion, and peel the garlic. Put them all into a roasting tray.
Drizzle with olive oil and season with salt and black pepper.
Place into the oven and roast for 30 minutes.
Cook the spaghetti in a pan of boiling water for around 8 minutes (Or follow the instructions on the packet...)
Drain the spaghetti and leave to one side in the colander. Save a tablespoon of the pasta water.
Remove the tomatoes, onions and garlic from the oven and transfer into a food processor.
Add around a tablespoon of balsamic vinegar, and the basil leaves.
Blitz until you get sauce. You can make it really smooth, or leave it slightly chunky for texture.
Combine the sauce with the pasta, and enjoy with a bit of grated parmesan, or just by itself.