Simple Vegan Tomato Pasta
Ingredients
- 1 small white onion
- 3 garlic cloves
- 1 tin of good quality chopped tomatoes or passata
- A generous handful of fresh basil leaves
- 1 tablespoon olive oil
- A generous pinch of salt and pepper
Slow roasted tomatoes
- 250 grams cherry tomatoes
- Olive oil (for drizzling)
- Salt and pepper to taste
Serving
- Pasta (amount as desired)
Preparation
Slice the cherry tomatoes in half and place them on a baking tray with the cut side up.
Drizzle the tomatoes with olive oil and sprinkle with salt and pepper.
Roast in the oven at 150 degrees Celsius for 35 to 40 minutes.
Heat olive oil in a large pan over medium heat.
Add the chopped onion and sauté for about 5 minutes until it starts to caramelize.
Add the minced garlic and cook for another minute.
Stir in the chopped tomatoes or passata and mix well.
Reduce heat to a simmer, cover with a lid, and cook for 20 to 25 minutes.
Add the chopped basil and cook for another minute; the sauce can be served chunky or blended if desired.
Cook your favorite 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 before serving.
Tips
Roast the tomatoes at a low temperature to keep their shape, similar to sun-dried tomatoes, and avoid higher temperatures that could turn them into sauce.
