Baby gnocchi, with roasted pasta sauce, broccolini and kale greens.
Easy roast tomato pasta sauce

This is the simplest pasta sauce to make ever, yes the preparation time really is 5 minutes and it is pretty incredible. Roasting everything gives it a natural sweetness that means you don't miss the sugar which is in almost all classic pasta sauce recipes. This version also avoids the oil as well. I love it over gnocchi, or some polenta and mushrooms. Rich and versatile, with plenty of garlic.

Ingredients

8 Roma tomato (Halved. I'm sure other tomatoes would work fine, but roma are the best for sauces)
5 cloves Garlic (leave the skins on)
1 Brown onion (Peeled and halved)
3 teaspoons Basil (I used dried)
1 teaspoon Thyme (I used dried)
1 teaspoon Oregano (I used dried)
1 teaspoon Black Pepper (Ground)

Info

Yield
6 Servings
Preparation time
5 minutes
Cooking time
40 minutes
Total time
45 minutes

Instructions

  1. Place the tomatoes (cut side up), onion and garlic in a baking tray.
  2. Sprinkle the herbs and pepper into the cut side of the tomatoes.
  3. Place in the oven at 180c for 30-40 minutes.
  4. Carefully take the skins off the garlic.
  5. Put it all in a blender, or as I do, in a pan and use a stick blender.  Blend, but leave a few bits to give it texture.
  6. Season to taste and there you have it. 5 minutes of work and a delicious pasta sauce.

Notes

I usually serve this with some roasted broccoli or broccolini. Put in the oven with the tomatoes for the last 10-15 minutes, sprinkle on a little lemon juice and season.

Baby gnocchi, with roasted pasta sauce, broccolini and kale greens.