Creamy roasted tomato sauce

Serves: Makes approx. 1 litre sauce
Prep: 10
Cook: 40
Slow cooking tomatoes produces an amazingly tasty homemade tomato pasta sauce with little effort and few ingredients. This recipe will become a real crowd pleaser.

Ingredients

  • 1 kg ripe tomatoes
  • 2 tbsp olive oil
  • 5 cloves garlic, peeled and trimmed
  • 1/2 cup So Good™ Unsweetened Almond Milk
  • 1 tsp dried Italian herbs
  • salt & pepper
To Serve
  • pasta, cooked according to packet directions
  • fresh basil leaves
  • Parmesan or vegan Parmesan cheese, grated

Method

  1. Step 1

    Preheat oven to 160°C. Slice the tomatoes into quarters and place them cut-side down, in a single layer, on a large baking dish or a rimmed oven tray.

  2. Step 2

    Add garlic cloves to the tomatoes, drizzle ingredients with olive oil, and sprinkle with a pinch of salt and pepper.

  3. Step 3

    Roast for approx. 40 minutes, stirring half way through, until the tomato juices have started to reduce and the garlic is golden.

  4. Step 4

    Cool slightly, then transfer tomatoes, garlic, and all pan juices to a blender or food processor. Pulse tomato mixture until smooth, add So Good almond milk and herbs and pulse again. Season to taste if necessary.

  5. Step 5

    Serve over pasta, with fresh basil and Parmesan.

Tips

  • Sauce can be stored in a covered container in the fridge for 3–4 days and substituted wherever you’d use jarred tomato sauce. Gently re-heat on the stovetop, but don’t bring to a boil.
  • If using cherry tomatoes, halve instead of quartering.

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