Bethany's Vegan Kitchen

This sauce combines roasted tomatoes, roasted garlic and dairy free feta, with oregano and basil. The tomatoes only take 20 minutes to roast in the air fryer, so this is pretty quick and easy to make. I’ve also included how to make this with an oven too

Yield; 550g of sauce Cook time; 20 minutes using an air fryer, 30 minutes using an oven

You’ll need;

1. 650g ripe tomatoes
2. Two whole cloves of garlic
3. 100g dairy free feta style cheese, I used Violife Greek White which is available in most supermarkets. Sheese and Nurishh also make dairy free feta style cheeses that would work for this too
4. Half a teaspoon of both dried basil and dried oregano
5. Salt and black pepper to taste

Method;

• Start by slicing the tomatoes in half, or quarters if they’re very large. Pop them into a dish along with the whole garlic cloves, with the skins on, finally sprinkle over a pinch of salt
• Roast them in an air fryer at 180°C for 20 minutes, or in the oven at 200°C/180°C fan assisted for 30 minutes, or until they’re soft. Leave them to cool off a little before removing and discarding the tomato and garlic skins. Then dice the cheese, and add it into a jug/blender along with the garlic and tomatoes. Blend until you have a smooth sauce
• Once the sauce is smooth, add in the herbs and season to taste with salt and black pepper, now it’s ready to use

This would go perfectly stirred through pasta, or use it for a pasta bake topped with cheese, or for spaghetti and meat free meatballs. It also freezes really well too, so if you have any leftovers, pop them into the freezer until you need them