This pasta sauce recipe is so simple, and makes such a delicious, healthy pasta you'll regret ever buying store bought. It's super healthy, there's no added sugar and no nasties. Only roughly 80 calories per serving of sauce, before you add pasta, zoodles and your favourite vegan cheese that is. This recipe serves four.
1kg ripe tomatoes
1 bulb of garlic
1 medium onion, finely diced
2 tbsp of olive oil
Salt and pepper to taste
Pasta (or zoodles) to serve
Preheat your oven to 180 degrees celsius while you prepare your tomatoes. We used these adorable mini romas, but any tomato variety will work as long as it's ripe.
Put 1 tbsp of olive oil in a roasting pan and add in your tomatoes, roll about to coat the tomatoes in the oil, then season with salt.
Roast in the oven for 40-90 minutes. The roasting time depends on the size of your tomatoes, if they're cherry tomatoes they'll break down much faster than large ox heart tomatoes.
Place your garlic bulb (or bulbs if they're small, or you're a garlic fiend like me) into the pan to roast with about 20-30 minutes remaining. They will roast and stew in the juices and the sugars will naturally caramelize.
When the skin on your tomatoes starts to turn slightly brown, and the tomatoes are broken down remove from the oven and sit to cool for ten minutes.
Remove your garlic bulb from the pan and tip all the tomatoes and juices into a blender.
Cut off the bottom of the garlic bulb and squeeze the soft, roasted garlic into the blender as well.
Season with pepper and blend on low until all the tomatoes are chopped.
I don't mind tomato skins, and like the extra fibre, but you could remove the skins from your tomatoes prior to blending if you wish.
Next place 1 tbsp of olive oil in a pan and gently sauté the onion, add in your blended sauce and cooked pasta and heat through.