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 tablespoon olive oil
- A generous pinch of salt and pepper
Slow roasted tomatoes
- 250 grams cherry tomatoes
- Olive oil, generous drizzle
- Salt and pepper to taste
For serving
- Your favourite pasta
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 at 150 degrees Celsius for 35-40 minutes.
In the meantime, 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 brown slightly.
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. The sauce can be left chunky or blended if desired.
While the sauce is cooking, prepare your favourite 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. Serve and enjoy.
Tips
Roast the tomatoes at a low temperature to keep their shape and prevent them from turning into sauce.
