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The Ultimate Tomato Pasta Sauce
Method
Halve the tomatoes and drizzle in olive oil, sea salt and black pepper, slow roast for 90 mins at 140C.
Add the roasted tomatoes, sun-drieds, basil, parsley, kalamata olives and garlic and blend in a food processor.
Heat the mixture in a pan an serve over fresh pasta.
We made this with meatballs. Delicious!
Ingredients
- 50 Vine grown cherry tomatoes
- 20 sundried tomatoes
- glug olive oil
- 2 garlic cloves
- plenty basil leaves
- hand full Parsley
- 15 to 20 kalamata olives pitted and sliced
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