Dinner

Slow Cooked Roasted Tomato Pasta

Step 1 of 9

Begin by preheating the oven to 160C degrees

500g Vine tomatoes
400g Beef tomatoes
250g Cherry tomatoes
50g Sundried tomatoes
1 medium Red onion
3 Cloves of garlic
1-2 tbsp Olive oil
40g Fresh basil
To taste Salt and pepper

To serve

Handful Fresh basil
400g Cooked fusilli pasta
2 Cherry tomatoes (halved)
Parmesan cheese

Step 2 of 9

Using a large baking tray, wash and slice all of the tomatoes in half, and place them on the baking tray

500g Vine tomatoes
400g Beef tomatoes
250g Cherry tomatoes
50g Sundried tomatoes
1 medium Red onion
3 Cloves of garlic
1-2 tbsp Olive oil
40g Fresh basil
To taste Salt and pepper

To serve

Handful Fresh basil
400g Cooked fusilli pasta
2 Cherry tomatoes (halved)
Parmesan cheese

Step 3 of 9

Peel the onion, slice it in half and add it to the baking tray

500g Vine tomatoes
400g Beef tomatoes
250g Cherry tomatoes
50g Sundried tomatoes
1 medium Red onion
3 Cloves of garlic
1-2 tbsp Olive oil
40g Fresh basil
To taste Salt and pepper

To serve

Handful Fresh basil
400g Cooked fusilli pasta
2 Cherry tomatoes (halved)
Parmesan cheese

Step 4 of 9

Peel the garlic cloves and add them to the baking tray whole

500g Vine tomatoes
400g Beef tomatoes
250g Cherry tomatoes
50g Sundried tomatoes
1 medium Red onion
3 Cloves of garlic
1-2 tbsp Olive oil
40g Fresh basil
To taste Salt and pepper

To serve

Handful Fresh basil
400g Cooked fusilli pasta
2 Cherry tomatoes (halved)
Parmesan cheese

Step 5 of 9

Drizzle with the olive oil and season with salt and pepper

500g Vine tomatoes
400g Beef tomatoes
250g Cherry tomatoes
50g Sundried tomatoes
1 medium Red onion
3 Cloves of garlic
1-2 tbsp Olive oil
40g Fresh basil
To taste Salt and pepper

To serve

Handful Fresh basil
400g Cooked fusilli pasta
2 Cherry tomatoes (halved)
Parmesan cheese

Step 6 of 9

Place the baking tray in the oven and slow roast for 3-4 hours

500g Vine tomatoes
400g Beef tomatoes
250g Cherry tomatoes
50g Sundried tomatoes
1 medium Red onion
3 Cloves of garlic
1-2 tbsp Olive oil
40g Fresh basil
To taste Salt and pepper

To serve

Handful Fresh basil
400g Cooked fusilli pasta
2 Cherry tomatoes (halved)
Parmesan cheese

Step 7 of 9

Take the baking tray out of the oven and remove any liquid excess from roasting

500g Vine tomatoes
400g Beef tomatoes
250g Cherry tomatoes
50g Sundried tomatoes
1 medium Red onion
3 Cloves of garlic
1-2 tbsp Olive oil
40g Fresh basil
To taste Salt and pepper

To serve

Handful Fresh basil
400g Cooked fusilli pasta
2 Cherry tomatoes (halved)
Parmesan cheese

Step 8 of 9

Allow to cool, then using the large jug of your food processor, pour in all of the tomatoes, onion, garlic and fresh basil – blitz to create the creamy tomato sauce (adjust seasoning if needed)

500g Vine tomatoes
400g Beef tomatoes
250g Cherry tomatoes
50g Sundried tomatoes
1 medium Red onion
3 Cloves of garlic
1-2 tbsp Olive oil
40g Fresh basil
To taste Salt and pepper

To serve

Handful Fresh basil
400g Cooked fusilli pasta
2 Cherry tomatoes (halved)
Parmesan cheese

Step 9 of 9

Pour directly on to cooked pasta, sprinkle with the fresh parsley or basil and serve

500g Vine tomatoes
400g Beef tomatoes
250g Cherry tomatoes
50g Sundried tomatoes
1 medium Red onion
3 Cloves of garlic
1-2 tbsp Olive oil
40g Fresh basil
To taste Salt and pepper

To serve

Handful Fresh basil
400g Cooked fusilli pasta
2 Cherry tomatoes (halved)
Parmesan cheese

Allergies

Tip: Allergy Advice

Cooking mode

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To serve

Utensils

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