Mains, Vegetarian

Slow Cooked Roasted Tomato Pasta

Cooking method:

Standard
  • Prep time: 4 hours
  • Total time: 4 hours
  • Skill easy
  • Serves 4 people

Slow Cooked Roasted Tomato Pasta

A super easy, yet super simple pasta sauce that you can make in large batches. It is slow cooked to help develop a delicious flavour in the oven, packed with added roasted onion and garlic. Why not use it as a pizza sauce too?

Utensils required

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Dairy

Ingredients

  • 500g Vine tomatoes
  • 400g Beef tomatoes
  • 250g Cherry tomatoes
  • 50g Sundried tomatoes
  • 1 medium Red onion
  • 3 Cloves of garlic
  • 1-2 tbsp Olive oil
  • 40g Fresh basil
  • To taste Salt and pepper

To serve

  • Handful Fresh basil
  • 400g Cooked fusilli pasta
  • 2 Cherry tomatoes (halved)
  • Parmesan cheese

Cooking mode

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Method

  • Step 1

    Begin by preheating the oven to 160C degrees

  • Step 2

    Using a large baking tray, wash and slice all of the tomatoes in half, and place them on the baking tray

  • Step 3

    Peel the onion, slice it in half and add it to the baking tray

  • Step 4

    Peel the garlic cloves and add them to the baking tray whole

  • Step 5

    Drizzle with the olive oil and season with salt and pepper

  • Step 6

    Place the baking tray in the oven and slow roast for 3-4 hours

  • Step 7

    Take the baking tray out of the oven and remove any liquid excess from roasting

  • Step 8

    Allow to cool, then using the large jug of your food processor, pour in all of the tomatoes, onion, garlic and fresh basil – blitz to create the creamy tomato sauce (adjust seasoning if needed)

  • Step 9

    Pour directly on to cooked pasta, sprinkle with the fresh parsley or basil and serve