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Roasted Tomato Arrabbiata Sauce
A spicy homemade Arrabbiata Sauce made from roasted fresh tomatoes. Make the most of a glut of homegrown tomatoes, or take your pasta dinner to the next level!
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Ingredients
- 1 kg fresh tomatoes
- 2-3 garlic cloves peeled and crushed (or 2 teaspoon ready-chopped garlic or garlic purée)
- 1-2 teaspoon dried crushed chillis / chilli flakes (depending how hot you like your arrabbiata!)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- black pepper
- 2 tablespoon olive or rapeseed oil
- 20 g fresh basil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
Instructions
- Preheat the oven to 200°C / 390°F / gas mark 6.
- Halve the tomatoes, (or quarter them if using larger tomatoes), and tip into a large bowl. Add the garlic, chilli, oregano, thyme, salt, a generous grind of black pepper, and oil, then toss together until the tomatoes are evenly coated with the oil and seasonings.
- Tip into a large roasting tin or baking tray and turn over the tomatoes so that they are skin-side down / cut-side up as pictured above. Roast in the oven for 20 minutes until they have released their juices and are turning brown.
- Remove from the oven, and carefully spoon the tomatoes and all their juices and flavourings into a blender, food processor, or large saucepan/bowl if using a hand blender.
- Add with the basil leaves (discard the stalks), balsamic vinegar and sugar.
- Blitz until completely smooth, (this may take up to a minute), then serve with pasta or divide into tubs or bags to freeze in individual portions.
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Nutrition
Serving: 1portionCalories: 121kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 313mgPotassium: 636mgFiber: 4gSugar: 8gVitamin A: 2513IUVitamin C: 36mgCalcium: 52mgIron: 2mg
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