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