Recipes
Recipes

Vegan tray-baked pasta sauce with tomatoes, herbs and balsamic

Add summer-on-a-plate flavours to your favourite pasta with this Mediterranean-inspired sauce

Add summer-on-a-plate flavours to your favourite pasta with this Mediterranean-inspired sauce

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(17 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 98p per serving

Nutritional Information

Each 126g serving contains

Energy
253kj
104kcal
5%
Fat
5.6g
Med
8%
Saturates
0.9g
Low
5%
Sugars
10.8g
Med
12%
Salt
0.02g
Low
<1%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
201kj/48kcal

Ingredients

½ x 25g pack basil

325g Grower’s Selection Baby Plum Tomatoes

4 Extra Special Vine Ripened Tomatoes

4 cloves garlic, thinly sliced

1 red onion, chopped

1tbsp balsamic vinegar

2tsp caster sugar

6 sprigs thyme

2tbsp extra virgin olive oil

Method

1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Pick the leaves from the basil and reserve. Chop the stalks finely and sprinkle on a large roasting tray.
3
Add the plum tomatoes, vine tomatoes, garlic, onion, balsamic vinegar, caster sugar, thyme and olive oil.
4
Toss together, season with black pepper, then roast for 30-35 mins until the tomatoes are soft.
5
Remove the thyme then mash the mixture into a chunky sauce. Or, transfer a large jug and blitz with a handheld blender. Stir in the reserved basil leaves; season with black pepper.
6
Serve immediately with your choice of pasta, or store covered in the fridge for up to 3 days.