Pasta with Roast Tomato Sauce
Serves 4:
- Assorted tomatoes approx. 2½-3lbs or around 1.3Kg
- 4 large garlic cloves, thinly sliced
- Olive Oil
- 20 large basil leaves, torn up a little
- 4 generous tbl double cream or crème fraiche
- Pasta of choice, around 14oz or 400 grams
- Grated Parmesan or Pecorino cheese
- Seasoning
Pre-heat the grill to really hot
Place the tomatoes, left whole if very small otherwise halved or cut into large chunks into a heat proof pan, large enough to take the tomatoes in one layer and that can also be used on the hob.
Tuck the sliced garlic around the tomatoes, season and pour over a little olive oil
Place under the hot grill until cooked and browned around the edges, be brave leave until the skins are blackened in some places. This will take 20-25 minutes depending on the heat level of your grill.
Remove from the grill and place on the hob on a low heat, crush the tomatoes with the back of a spoon or fork.
Meanwhile cook the pasta as per the instructions.
Drop in the torn up basil leaves and stir in the cream, correct the seasoning.
When the pasta is cooked drain, add it to the sauce and stir until well coated.
Serve with the grated cheese and maybe a side salad
This is good if you have lots of home grown ripe tomatoes and looks particularly pretty with a few yellow tomatoes included, any size of tomato seems to work if they are cut up to be roughly the same size. This makes quite a generous amount of sauce.