Simple Slow Roasted Tomato Pasta
Ingredients
- 1 small white onion
- 3 garlic cloves
- 1 tin good quality chopped tomatoes or passata
- A generous handful fresh basil leaves
- 1 tablespoon olive oil
- Salt and pepper to taste
- 300-400g pasta of choice
Slow roasted tomatoes
- 250g cherry tomatoes
- Generous drizzle olive oil
- Salt and pepper to taste
Preparation
Preheat the oven to 150°C.
Slice the cherry tomatoes in half and place on a baking tray, cut side up.
Drizzle the tomatoes with olive oil and sprinkle with salt and pepper.
Roast the tomatoes in the preheated oven for 35-40 minutes, until softened but still holding their shape (do not exceed 150°C to avoid them becoming sauce-like).
Heat olive oil in a large pan over medium heat.
Add the onion and sauté for about 5 minutes until caramelized and slightly brown.
Add the garlic and cook for another minute.
Add the chopped tomatoes and mix well.
Reduce heat to low, cover, and simmer for 20-25 minutes.
While the sauce simmers, cook the pasta according to package directions.
Stir in the basil and cook for 1 more minute.
Drain the pasta and add it to the pan with the tomato sauce.
Sprinkle with fresh basil leaves and top with the slow roasted cherry tomatoes.
Serve immediately.
Notes
The sauce can be left unblended for a chunkier texture.
