Slow-roasted tomatoes turn a summer glut into a rich, simple supper.
Ingredients
- 800g Tomatoes
- a large handful Basil
- 1 large Onion
- 3 cloves Garlic
- 350g Pasta
- 3 tbsp Olive oil
- 1/2 tsp, plus for the pasta water Fine salt
- 1/4 tsp, or to taste Black pepper
Method
- Heat the oven to 200°C / 180°C fan. Halve the tomatoes, slice the onion into wedges and finely slice the garlic.
- Put the tomatoes, onion and garlic in a roasting tin. Add 2 tbsp olive oil, 1/2 tsp salt and plenty of black pepper, then toss until coated.
- Roast for 30 to 35 minutes, turning once, until the tomatoes are collapsed and the onion edges are caramelised.
- Meanwhile cook the pasta in a large pan of well-salted boiling water for the packet time until just tender. Reserve 150ml of cooking water, then drain.
- Tip the roasted vegetables and their juices into the pasta pan. Add torn basil and the remaining olive oil, then toss with enough reserved water to make a glossy sauce.
- Taste for salt and pepper, rest for 2 minutes so the pasta absorbs the juices, then serve warm.
Allotment tip
Add a pinch of chilli flakes or a spoonful of pesto if you have it.