Simple Vegan Tomato Pasta with Slow Roasted Tomatoes
Ingredients
- 1 small white onion
- 3 garlic cloves
- 1 tin (about 400g) good quality chopped tomatoes or passata
- A generous handful fresh basil leaves (plus extra for garnish)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Pasta (3-4 servings)
Slow roasted tomatoes
- 250g cherry tomatoes
- Olive oil, generous drizzle
- Salt and pepper, to taste
Preparation
Slice cherry tomatoes in half and arrange on a baking tray cut side up
Drizzle with olive oil and season with salt and pepper
Roast in the oven at 150°C for 35-40 minutes
Heat olive oil in a large pan over medium heat
Add chopped onion and sauté for 5 minutes until caramelized
Add minced garlic and cook for 1 minute
Add chopped tomatoes (or passata) and mix well
Reduce heat to low, cover, and simmer for 20-25 minutes
Stir in chopped basil and cook for 1 minute
Meanwhile, cook pasta according to package instructions
Drain pasta and add to the tomato sauce
Top with roasted cherry tomatoes and additional fresh basil
Notes
Serves 3-4
Tips
Roast tomatoes at 150°C to keep their shape; higher temperatures will cause them to break down into a sauce
The sauce can be left unblended for a chunkier texture
