Roasted tomato pasta sauce
| Servings | 2 |
|---|---|
| Prep time | 5 minutes |
| Cooking time | 45–60 minutes |
A simple roasted tomato sauce which is great with fresh tomatoes from the garden.
Equipment
- Large roasting tin
Ingredients
- 400g large tomatoes
- 1 large shallot
- 4 cloves garlic
- 2 tbsp olive oil
- 25g butter
Directions
- Preheat the oven as hot as it will go – 220℃ or so
- Slice the tomatoes in half (or smaller if they're absolutely massive) and place them cut-side down in a roasting tin. Add the olive oil and cover everything thoroughly.
- Pop the roasting tin in the oven. The tomatoes will start to cook and release their juice – you want to cook them for about 30–45 minutes, until the juice is just starting to brown on the base of the tin.
- While the tomatoes are cooking, dice the shallot and the garlic. Add to the roasting tin for about 4–5 minutes until just starting to brown.
- Remove the roasting tin from the oven, and remove the tomato skins – they'll be burned and should just pop off the top of the tomatoes
- Start combining the tomatoes, shallots, and garlic into a thick sauce. Deglaze the pan with the sauce – you can add a splash of wine of vinegar at this stage if you want.
- Add the butter and allow it to melt, stirring to combine. This will result in a thick and glossy sauce.
- Serve with pasta and a generous helping of parmesan.