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Serves 4

Vegan, dairy-free

250g Kubello tomatoes

2 red peppers

1 tbsp of olive oil

sea salt & black pepper

cayenne pepper

1 tsp thyme

300g pasta

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For this recipe we dry our own Kubello tomatoes. Slice the tomatoes in half. Add to an ovenproof dish. Make sure the tomatoes don't touch. Drizzle with olive oil, sea salt, pepper and thyme.

Roast in the oven for 4 hours at 50C. Allow to cool and transfer to sterilised jars. Pour over olive oil until the oil completely covers the tomatoes. You can keep your home dried tomatoes in the fridge for up to 3 monts. 

We'll be using them straight away in this delicious pasta recipe! 

Slice the peppers in half and remove the seeds. Rub with olive oil and roast in the oven for 30mins at 220C. Take out of the oven and allow to cool enough to peel off the blackened skins. Transfer to a blender along with 1/2 tsp of cayenne pepper, a little bit of salt & pepper and mix until smooth. 

Cook the pasta al dente. Mix well with the pepper sauce. Finely slice the semi-dried Kubello tomatoes and mix with the pasta. Serve hot. 

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