This is actually a recipe adapted from Delia Smith’s Sicilian Pasta with Roasted Tomatoes and Aubergines. The original sauce is delicious if your whole family likes aubergines, but if you have someone who won’t eat them, the roasted tomatoes on their own are almost as good.
Ingredients (serves 4)
- 12 medium tomatoes
- a large handful of basil leaves, roughly chopped
- 4 cloves of chopped garlic
- 3 T olive oil
- salt and freshly ground pepper
- 500g pasta
- grated cheese (optional)
Preheat the oven to 230 degrees celcius.
Put the tomatoes in a large bowl and pour boiling water over them. After a minute or two you should be able to peel the skins off. I cut them in half first as it’s a bit easier, leaving some of the skin on if it doesn’t come off easily. I do cut out the bit of the tomato by the stalk though as that can get tough and stringy when cooked.
Put the tomatoes face up in a roasting pan and sprinkle with the chopped garlic, salt and pepper and basil leaves. Then drizzle the olive oil over the top.
Put on the top shelf of the oven and cook until most of the liquid from the tomatoes has evaporated. This should take 50 – 60 minutes, but you will need to check occasionally.
When your tomatoes are almost ready, cook the pasta according to the instructions on the packet and then stir in the sauce. (For a non-vegan option, stir the cheese into the pasta first until it melts, and then add the tomato sauce.)
Recipe contributed by Nadia