Vegan Tomato Pasta with Slow Roasted Tomatoes
Ingredients
- 1 small white onion
- 3 garlic cloves
- 1 tin good quality chopped tomatoes or passata
- Generous handful fresh basil leaves
- 1 tablespoon olive oil
- Generous pinch salt and pepper
Roasted tomatoes
- 250 grams cherry tomatoes
- Generous drizzle olive oil
- Salt and pepper
For serving
- Favourite pasta
Preparation
Slice the cherry tomatoes in half and place them on a baking tray with the flesh facing upwards
Drizzle the tomatoes with olive oil and sprinkle with salt and pepper
Roast the tomatoes in the oven at 150 degrees Celsius for 35-40 minutes, taking care not to exceed this temperature to prevent them from becoming sauce-like and to keep their shape
Heat olive oil in a large pan over medium heat
Add the chopped onion and sauté for about 5 minutes until caramelized and slightly brown
Add the minced garlic and cook for another minute
Stir in the chopped tomatoes and mix well
Reduce the heat to low, cover the pan, and simmer the sauce for 20-25 minutes
Stir in the chopped basil and cook for an additional minute
Meanwhile, cook the pasta according to the package instructions
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
Tips
The sauce can be left unblended for a chunkier texture
