Simple Vegan Tomato Pasta with Roasted Cherry Tomatoes
Ingredients
- 1 small white onion, finely chopped
- 3 garlic cloves, minced
- 1 tin (400g) good quality chopped tomatoes or passata
- A generous handful fresh basil leaves, roughly chopped, plus extra for garnish
- 1 tbsp olive oil, for frying
- Salt and pepper, to taste
Slow roasted tomatoes
- 250g cherry tomatoes, halved
- A generous drizzle olive oil
- Salt and pepper, to taste
For serving
- Your favourite pasta, cooked according to package instructions
Preparation
Slice the cherry tomatoes in half and arrange on a baking tray cut side up
Drizzle the tomatoes with olive oil and season with salt and pepper
Roast the tomatoes in a preheated oven at 150°C for 35-40 minutes
Heat olive oil in a large pan over medium heat
Add the chopped onion and sauté until caramelized, about 5 minutes
Stir in the minced garlic and cook for 1 minute
Add the chopped tomatoes and mix well
Reduce heat to low, cover, and simmer for 20-25 minutes
Stir in the chopped basil and cook for 1 minute more
Cook pasta according to package directions
Drain the pasta and add it to the tomato sauce
Top with the roasted cherry tomatoes and additional fresh basil
Tips
Do not roast the tomatoes at a higher temperature to prevent them from becoming sauce-like; slow roasting at low temperature helps them retain their shape, similar to sundried tomatoes
The tomato sauce can be left unblended for a chunkier texture
