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
- Place the tomatoes (cut side up), onion and garlic in a baking tray.
- Sprinkle the herbs and pepper into the cut side of the tomatoes.
- Place in the oven at 180c for 30-40 minutes.
- Carefully take the skins off the garlic.
- 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.
- 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.
