Roasted tomato sauce pasta

INGREDIENTS

• 1 kg / 34 oz small tomatoes*
• 8 cloves of garlic
• 45 ml / 3 tbsp olive oil
• 1½ tsp dried oregano
• salt and pepper, to taste
• pinch of chilli, adjust to taste (optional)
• pinch of sugar (optional)
• a sprig of basil (optional)
• 300 g / 10½ oz favourite pasta* (GF if needed)

OPTIONAL EXTRAS

• 2 tbsp toasted coarse breadcrumbs
• 2 tbsp pine nuts (or almonds), toasted
• 2 tbsp capers or sliced olives
• almond ricotta
• fresh herbs, basil or parsley

Instructions

1. Heat up the oven to 220° C / 425° F.
2. Cut your tomatoes into halves and put them in a large baking dish together with unpeeled, crushed with the side of a knife garlic cloves. Stir olive oil through, season with oregano, salt, pepper, chilli (if using) and a little bit of sugar if your tomatoes lack sweetness. You can also throw in a sprig or two of fresh basil if you have some.
3. Bake for 25-30 minutes, giving the tomatoes a good stir halfway through the cooking time.
4. While the sauce is in the oven, cook your pasta just short of al dente.
5. Once tomatoes are soft, juicy and lightly charred in places, place the tomatoes and their juices into a blender (discard wilted basil). Squeeze garlic cloves out of their skins and add them in. Blend until smooth although you may want to keep a few of the tomatoes whole, like I did.
6. Transfer to a pan to heat it up gently, adjust the seasoning if needed and toss cooked pasta in the sauce.
7. Divide between four plates, garnish with your choice of toppings. I used toasted breadcrumbs, vegan ricotta and parsley.