Roasted tomato pasta sauce
by Sarah Alcock
Don't know about you but we have a glut of tomatoes in our greenhouses and are desperate for recipes to use them up. We love this simple but tasty sauce for pasta created by one of our favourite recipe writers Joss Herd. Make it in bulk and you can freeze it to use in lasagnes or meaty bakes. Do let us know how you like to use up your home grown produce....
Roasted tomato, garlic and chilli sauce
- 800g mixed vine tomatoes
- 3 red chillies, stalks and seeds removed
- 1 bulb garlic, sliced in half through the middle
- 1 tbsp olive oil
- 1 tbsp light brown soft sugar
- 1 x 28g pack basil, leaves picked
- 2 tbsp extra virgin olive oil
- Preheat the oven to 220°C, fan 200°C, gas 7. Put the tomatoes, chillies and garlic on a large roasting tray and drizzle with the olive oil. Roast in the oven for 25 minutes.
- Remove from the oven and leave to cool slightly. Squeeze the garlic from its papery skin (discard the skin), then tip the tomatoes, chillies and garlic into a liquidiser along with the brown sugar, basil leaves and extra virgin olive oil.
- Blitz until smooth.
If you don't need all the sauce at once, it'll keep for a few days in the fridge. It also freezes well. Serve with meatballs and spaghetti too.