Serves 4

Vegan, dairy-free

For roast tomato sauce:

8 San Marzano tomatoes

3 cloves garlic

2 shallots or a small onion

1 tbsp extra virgin olive oil

 handful of fresh basil, sea salt & black pepper

Sea salt & black pepper

For pasta:

1 vine Sweetest Queen tomatoes

300g pasta

1 handful of pine nuts

1 handful of fresh basil 


Whip up this quick pasta dish with a portion of homemade tomato and garlic sauce!

Roast tomato sauce: slice the San Marzano and layer in an ovenproof dish. Roughly chop the garlic and onion, and add to the tomatoes. Drizzle with olive oil and sprinkle over the herbs. Give it a good mix, and bake in the oven for 20mins at 220 C. Transfer to a blender and pulse until smooth. Be careful not to burn yourself! If too hot, wait until the sauce has cooled down before blending! 


Pasta: cook the pasta according to the instructions on the packet. Slice the Sweetest Queen tomatoes in half. Lightly toast the pine nuts. Mix the pasta with the roast tomato and garlic sauce, and finish with the halved tomatoes, pine nuts and fresh basil. 


Serve hot. 

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©2020 by Tomeco