Roasted Cherry Tomato Sauce

Step 1/7

• oven

Preheat the oven to 230 degrees Celsius.

Step 2/7

• 300 g cherry tomatoes
• 4 cloves garlic
• 40 ml extra-virgin olive oil
• basil
• salt
• pepper

• baking dish

In a baking dish, add the cherry tomatoes, the garlic cloves still in their skin, some basil (fresh or dried), salt, pepper and enough olive oil to coat everything.

Step 3/7

Mix everything well and roast the tomatoes for 20-30 minutes, stirring occasionally, until they pop open. The garlic should be soft as well.

Step 4/7

• potato masher

Remove from the oven, let cool for a couple of minutes and take the garlic cloves out of their skin. Mash everything with a potato masher, until it forms a smooth sauce.

Step 5/7

• saucepan

Transfer the sauce to a pan, cook it on medium-high heat for 5-10 minutes, until it reduces a bit.

Step 6/7

Add your favourite pasta to the sauce and toss everything together.