Roma tomatoes: good for cooking. Tomatoes that are less than perfect for a salad: also good for cooking.
Pasta sauce: unbelieveably simple and so much better than the supermarket stuff. The secret is to roast the tomatoes. Don’t just make a tomato sauce by chucking them in a saucepan. Roasted is the way to go.
I know. It’s summer. Who wants to turn the oven on? You will when you taste this sauce.
You could really easily add some olives or zucchini or both. If you want some meat in there, add some prosciutto (or bacon for us plebs) or even simply ham. With a salad and some crusty bread, not much can beat this for summer comfort food.
Roasted tomato pasta saucePrint This
- 500g tomatoes, halved or quartered
- as many garlic cloves as you like, roughly chopped
- 1/4 cup olive oil
- 2 or 3 sprigs fresh oregano, stems removed
- salt and pepper to taste
- Pre-heat oven to 220ºC
- Line a baking tray with baking paper.
- Place tomatoes cut side up on the tray.
- Slice garlic cloves and stick a small piece in each of the tomatoes. If you have leftovers, just scatter them on.
- Drizzle olive oil over the tomatoes and sprinkle with fresh oregano leaves. Season with salt and pepper (don’t skimp on the pepper, cracked is better than powder).
- Roast for 20 to 25 minutes.
At this point, you could use the roasted tomatoes in a salad or as a side dish, OR you could make the world’s best pasta sauce.
- Allow the tomatoes to cool slightly, then blend in a food processor to the desired consistency.
- Stir through pasta or zucchini noodles. You could also use it as a pizza sauce.