So I like pasta shaped like stuff other than pasta – no, not THAT kind, get your head out of the gutter! This kind:
Pasta shaped like Swedish elk heads – could you resist?? They also tend to look like angels or crabs depending on the angle and current mindset of the observer.
Even better they are wholemeal and organic….you’d never guess they are from Ikea…huh? Really, hence the nationality of the elk. But more to the point…they quickly made friends with a bag of organic plum tomatoes that were on sale due to being just at [slightly past…] their use by date.
This was just about the easiest tomato sauce I have ever made – I cut out the dodgy bits, roasted them under the griller and blitzed them into sauce. Unreal. Go, make some now.
Fire roasted tomato sauce
8 plum tomatoes
1-2 cloves garlic – skins on
sea salt and cracked pepper
pinch oregano, basil, thyme, chilli flakes etc as you desire
Under 100 words:
Roast tomatoes and garlic. Puree with seasonings. Heat and serve over pasta.
Cut out cores of tomatoes, slice in half length-ways. Place on a baking sheet with cut sides up [my pan has seen better days so I line it with aluminum foil to catch the juices] and toss in a couple garlic cloves with the skins still on. Drizzle or spray with a little olive oil, sprinkle with sea salt and fresh cracked pepper.
Roast under griller [broiler] on medium to medium-high for 10-15 mins – keep an eye on the tomatoes so they don’t burn, but just char a bit.
Squeeze garlic out of the skins and using a hand blender or a food processor blitz with the tomatoes till smooth – make sure to pour in any juice left on the pan and leave the skins on the tomatoes. Add spices and stir through. Freeze for later or heat and serve.
Yield – 2 servings, about 1 cup of sauce. Can be doubled or tripled as needed