Roasted Tomato Sauce

This tomato sauce is packed with flavour, and would go beautifully with pasta, pizza, meatballs, or anything you’d want a tasty tomato sauce with. It’s also a great way to use ripe tomatoes. If you have quite a few tomatoes on your hands, you could make a few batches of sauce and freeze it in portions. It freezes really well, and freezing it in portions makes it really handy to defrost as much or little as you need

Yield; 400g tomato sauce Cook time; 30 minutes

You’ll need;

  1. 650g ripe tomatoes, sliced in half
  2. One small brown onion, peeled and roughly chopped
  3. Two cloves of garlic, sliced
  4. One tablespoon of oil
  5. Half a teaspoon of both dried basil and dried oregano
  6. One quarter of a pinch of salt
  7. A good pinch of black pepper

Method;

  • Add everything listed above into a large mixing bowl, gently mix everything together to combine
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  • Line a baking tray with baking paper, lay everything out evenly on top, making sure the tomatoes are spaced out evenly. Pop in a 220°C/200°C fan assisted for 30-35 minutes
  • Once they’re done take them out of the oven and allow them to cool for five minutes. Peel off and discard the skins, and put the tomato flesh, onion and garlic into a jug or blender. Then using a stick blender/blender blend until you get a smooth sauce. If you prefer a chunky sauce instead, put everything into a dish and mash with a potato masher until you achieve your desired consistency
    DSC_1579-picsay.JPG

Roasted Tomato Spaghetti

Yield; Two servings Cook time; 15 minutes

You’ll need;

  1. Half the sauce listed above
  2. 150g (this is the dry uncooked weight) spaghetti
  3. Salt and black pepper to taste (optional)

Method;

  • This is so simple. All you have to do is cook the pasta as per the instructions on the pack, drain the spaghetti, then stir the sauce through the spaghetti and season to taste. That’s it! I topped mine with just a little fresh cracked black pepper, you could also top it with some dairy free cheese too

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Don’t rinse pasta after you’ve drained the water away. Rinsing would wash away the starch on the pasta, and that’s what helps the sauce stick to it. The only time I ever rinse pasta is if I need to cool it down for a cold dish, you don’t need to if you’re serving pasta warm

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