Happy Autumn! OOooooh all that autumnalness – the brown leaves, the cozy fires, the unseasonal heat wave we are having. Luckily tomatoes are still in abundance – extra lucky because I forgot to post the recipe for my roasted tomato pasta sauce earlier in the tomato season.

But let’s jump right in. I used to read a food blog that was all about cooking from scratch “down with the store bought sauce” it said, and I could not agree more! Not only is the store bought sauce always so bloody sweet but it’s just more expensive than making your own from scratch, either from fresh tomatoes or later in the year for tinned tomatoes.

So let me share with you an easy fresh roasted tomato sauce to freshen up your pasta! This pasta sauced can be beefed up – literally or you can add a number of other toppings. I often serve this with pan fried eggplant or a baked stuffed zucchini flower.

What you need:

5 ripe tomatoes
2 cloves of garlic (minced or grated)
1tsp chili flakes or one fresh chilli sliced
1 generous pinch of salt (you can always add more later if it’s too sweet)
Pasta to serve

Let’s do this:

  1. Preheat the oven to 180 degrees and roast the tomatoes for approximately 30 minutes until they start to blister, if you have a cast iron pan it would be best to use that to save on some washing up later.
  2. About now is about now is a good time to get started on your spaghetti – cook as per your faves packet instructions (I’m not that from scratch just yet), reserve a small cup of salt water before straining just in case the sauce is a bit sticky.
  3. On a medium heat plop the roasted tomatoes in a pan, squish them down with a wooden spoon and grate in the garlic and add the chilli. As the tomatoes are already cooked you are just cooking the garlic through which should take about seven minutes (you don’t want it burnt but you don’t want indigestion). Depending on the size of your tomatoes they sometimes need a squish to make sure you aren’t just burning the sht out of the bottom of the tomatoes and leave on a low simmer. It never looks like a lot of sauce but it’s very rich.
  4. Mix the pasta sauce through the pasta – if it’s a little sticky add some of the reserved pasta water a dribble at a time.
  5. Serve with a delicious pear and rocket salad, some garlic bread nom, nom, nom and top with some grated cheese or fresh ricotta and basil leaves.

This recipe is also perfect for saving mouldy tomatoes – cut out the mouldy bits and continue the recipe as written! If you are short on time swap out the large tomatoes for smaller bite size ones. This sauce can be frozen and stored for later. This will serve four people at $1.50 a serve costed or $6.05 for tomatoes and pasta (with garlic, chilli flakes and salt considered pantry staples). This price is based on the highest price available from the two major supermarket’s online stores as at 28 March 2018

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