Slow Cooked Roasted Tomato Pasta –

Ingredients

• 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
• Handful Fresh basil
• 400g Cooked fusilli pasta
• 2 Cherry tomatoes (halved)
• Parmesan cheese
• 18oz Vine tomatoes
• 14oz Beef tomatoes
• 9oz Cherry tomatoes
• 1.7oz Sundried tomatoes
• 1.4oz Fresh basil
• 14oz Cooked fusilli pasta
• Step 1 Begin by preheating the oven to 160C degrees
• Step 2 Using a large baking tray, wash and slice all of the tomatoes in half, and place them on the baking tray
• Step 3 Peel the onion, slice it in half and add it to the baking tray
• Step 4 Peel the garlic cloves and add them to the baking tray whole
• Step 5 Drizzle with the olive oil and season with salt and pepper
• Step 6 Place the baking tray in the oven and slow roast for 3-4 hours
• Step 7 Take the baking tray out of the oven and remove any liquid excess from roasting
• Step 8 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)
• Step 9 Pour directly on to cooked pasta, sprinkle with the fresh parsley or basil and serve