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

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

, 05 June 2020

(13 votes)

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

  • 45 Mins

  • Serves: 4

Nutritional Info
Each 126g serving contains

  • Energy

    434KJ

    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

  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Pick the leaves from the basil and reserve. Chop the stalks finely and sprinkle on a large roasting tray.

  • Add the plum tomatoes, vine tomatoes, garlic, onion, balsamic vinegar, caster sugar, thyme and olive oil.

  • Toss together, season with black pepper, then roast for 30-35 mins until the tomatoes are soft.

  • 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.

  • Serve immediately with your choice of pasta, or store covered in the fridge for up to 3 days.