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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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