Roasted Tomato Arrabbiata Sauce

• Vegan
• Gluten free

• Produce

  • 14 Basil, fresh leaves
  • 1 tsp Chillis, dried
  • 2 Garlic cloves
  • 1 tsp Oregano, dried
  • 1 tsp Thyme, dried
  • 1 kg Tomatoes, fresh

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Black pepper
  • 1/2 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive or rapeseed oil

Found on thevegspace.co.uk

Ingredients

• 1kg fresh tomatoes
• 2 garlic cloves, peeled and crushed (or 2 tsp ready-chopped garlic or garlic purée)
• 1-2tsp dried crushed chillis (depending how hot you like your arrabbiata!)
• 1tsp dried oregano
• 1tsp dried thyme
• ½tsp salt
• black pepper
• 2 tbsp olive or rapeseed oil
• 14-16 fresh basil leaves
• 1tbsp balsamic vinegar
• 1tsp sugar

Directions

• Preheat the oven to 200°C / 390°F / gas mark 6.
• Halve the tomatoes, (or quarter them if using larger tomatoes), and tip into a large bowl. Add the garlic, chilli, oregano, thyme, salt, a generous grind of black pepper, and oil, then toss together until the tomatoes are evenly coated with the oil and seasonings.
• Tip into a large roasting tin or baking tray and turn over the tomatoes so that they are skin-side down / cut-side up as pictured above. Roast in the oven for 20 minutes until they have released their juices and are turning brown.
• Remove from the oven, and carefully spoon the tomatoes and all their juices and flavourings into a blender, along with the basil leaves, balsamic vinegar and sugar. Blitz until completely smooth, (this may take up to a minute), then serve with pasta or divide into tubs or bags to freeze in individual portions.