Roasted Green Tomato Pasta Sauce

Rigatoni with roasted green tomato sauce.

Roasting mellows the tomatoes' sharpness. Serves 4. Preparation: 15 minutes. Cooking: 35 minutes.

Ingredients

• 800 g green tomatoes, quartered

• 1 onion (150 g), sliced

• 4 garlic cloves

• 30 ml olive oil

• 1 tsp fine salt

• ½ tsp black pepper

• ½ tsp dried oregano

• 15 g fresh basil

• 320 g dried pasta

• 30 g grated hard cheese, optional

Method

1. Heat oven to 220°C (200°C fan). Toss tomatoes, onion and garlic with oil, salt, pepper and oregano. Roast for 30–35 minutes until soft with browned edges.

2. Blend with basil, keeping some texture. Cook pasta according to the packet, reserving a cup of cooking water.

3. Toss sauce with pasta, loosening with cooking water as needed. Finish with cheese if liked.

Storage

Refrigerate sauce for up to 3 days or freeze for up to 3 months. This sauce is not a tested canning recipe.