Makes about 1 litre (1 3/4 pints)
INGREDIENTS:
2 kg ripe tomatoes (mixed varieties from the garden or glasshouse), large ones halved, small ones whole
4 garlic cloves, thinly sliced
3–4 tbsp extra-virgin olive oil
a bunch of sprigs fresh thyme, about 10 stalks
4 sprigs of fresh basil, leaves removed from the stalks and torn
Sea salt and freshly ground black pepper
METHOD:
1. Preheat the oven to 190°C fan. Put the tomatoes in a large roasting tray.
2. Scatter over the sliced garlic and thyme sprigs, season generously with sea salt and black pepper. Drizzle with olive oil and toss everything gently.
3. Roast for 30 minutes, or until the tomatoes are soft, slightly caramelised at the edges and releasing their juices.
4. Tip everything from the tray – tomatoes, juices, garlic and thyme – into a blender or food processor and blend until you have a silky-smooth sauce.
5. Pour into a shallow pan over a medium heat warm up.
6. Using tongs, add your cooked preferred pasta and mix through in the sauce until its completely coated adjust the seasoning
7. Tear over the basil,
8. If not using straight away cool the sauce after blending it and cool and store in the fridge for up to 3 days, or freeze in portions for easy meals.
Photography by Issy Croker
