Simple Vegan Tomato Pasta
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
- 1 tbsp olive oil for frying
- A generous pinch of salt and pepper for seasoning
- Your favourite pasta
Slow roasted tomatoes
- About 250g 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 the tomatoes 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.
Add oil to a large pan and heat it.
Add the chopped onion and sauté for about 5 minutes until it starts to caramelize and turn slightly brown.
Add the minced garlic and cook for another minute.
Add the chopped tomatoes and mix everything together.
Turn the heat down to a simmer, cover with a lid, and let the sauce cook for 20-25 minutes.
Add the chopped basil and cook for another minute.
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 with the slow roasted cherry tomatoes.
Tips
Roast the tomatoes at a low temperature to keep their shape, similar to sun-dried tomatoes, and avoid higher temperatures to prevent them from becoming like a sauce.
