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    Roasted tomato & balsamic sauce

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    Roasted tomato & balsamic sauce

    Whether you’ve made your pasta from scratch, or have bought fresh or dried spaghetti, tagliatelle, farfalle or rigatoni, these two delicious sauces will prove the perfect accompaniments. Serve with about 300g pasta for four

    NB Image also includes basil, Parmigiano & lemon sauce

    • Preparation time: 10 minutes
    • Cooking time: 2 hours
    • Total time: 2 hours 10 minutes

    Serves: 4

    Ingredients

    1kg ripe red tomatoes
    2 tbsp olive oil 
    2 tbsp balsamic vinegar 
    2 tbsp finely chopped fresh thyme
    4–5 cloves garlic, finely chopped 

    Method

    1. Preheat the  oven to 130°C, gas mark 1-2. Cut each tomato in half horizontally then roughly chop each in half again. Arrange the tomatoes in a roasting tin. 

    2. Drizzle over the olive oil and balsamic vinegar, then sprinkle over the thyme and garlic. Season with sea salt and black pepper and mix well. Cook in the oven for 2 hours. 

    3. Remove the tomatoes from the oven and gently crush using a potato masher. Allow to cool slightly before stirring through cooked pasta.

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