Simple Tomato Pasta with Slow Roasted Tomatoes
Ingredients
- 1 small white onion, finely chopped
- 3 garlic cloves, minced
- 1 tin of good quality chopped tomatoes or passata
- A generous handful of fresh basil leaves, roughly chopped, plus extra to sprinkle on top
- 1 tablespoon of olive oil for frying
- A generous pinch of salt and pepper for seasoning
- Your favourite pasta
Slow roasted tomatoes
- About 250 grams of cherry tomatoes
- A generous drizzle of olive oil
- Salt and pepper to taste
Preparation
Slice the tomatoes in halves and place them on a baking tray with the flesh facing upwards. Drizzle with olive oil and sprinkle with salt and pepper. Place the tray in the oven and slow roast the tomatoes at 150 degrees Celsius for 35-40 minutes. Make sure not to roast the tomatoes at a higher temperature, as they will end up like a tomato sauce; cook them slowly to keep their shape, almost like sun-dried tomatoes.
In the meantime, make the tomato sauce. Add the oil to a large pan and heat it. Once hot, add the chopped onion and sauté for about 5 minutes until it starts to caramelize and turn slightly brown. Add the crushed garlic and cook for another minute.
Add the chopped tomatoes to the pan and mix everything together. Turn the heat down to a simmer, cover with a lid, and let the sauce cook for 20-25 minutes. You can leave it as is without blending, or blend if desired. Add the chopped basil and cook for another minute.
While the sauce is cooking, also cook your favourite pasta according to the packet instructions.
Drain the pasta and add it to the pan with the tomato sauce. Sprinkle with fresh basil leaves and top it with the slow roasted cherry tomatoes.