Roasted Cherry Tomato Sauce

Too few ratings

Difficulty

Easy 👌
5
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g cherry tomatoes
50 g grated Parmesan cheese
4 cloves garlic
40 ml extra-virgin olive oil
basil
salt
pepper

Utensils

  • oven
  • baking dish
  • potato masher
  • saucepan
  • plate
  • Step 1/7

    • oven

    Preheat the oven to 230 degrees Celsius.

  • Step 2/7

    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.
    • 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.

  • Step 7/7

    • 50 g grated Parmesan cheese
    • plate

    Plate your pasta and top it with some grated Parmesan cheese, drizzle with a little more extra-vergin olive oil and garnish with some basil leaves.

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