Fresh plum tomatoes and garlic are roasted until caramelised to give this pasta sauce a naturally sweet, rich flavour.
5 people made this
450g fresh plum tomatoes, halved and seeded
2 cloves garlic, peeled
1 tablespoon olive oil
1 pinch salt and freshly ground black pepper to taste
10 leaves basil, torn
Method Prep:10min › Cook:35min › Ready in:45min
Preheat the oven to 180 C / Gas 4. Line a baking tray with foil.
Place tomato halves skin-side down on the prepared baking tray. Add garlic cloves. Drizzle olive oil over tomatoes and garlic and season with salt and pepper.
Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 220 C / Gas 7. Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelised, about 5 minutes.
Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break up the tomatoes, leaving them a bit chunky. Remove skin on tomatoes, if desired. Serve over freshly cooked pasta.