Slow-Roasted Pasta Sauce
Any summer produce can go into this sauce, other options include, capsicum, red onion and kamo kamo, with a ratio of at least half tomato to other produce. This sauce can be made in bulk, something I prepare all through the summer months, and freeze into portioned containers for a quick pasta meal anytime. The pasta sauce can also be used in place of passata, although it is concentrated so I tend to water it down with a little water to use in a dish such as a lasagne or Zucchini & Mozzarella Bake.
Ingredients
- about 600g tomatoes
- 2-3 zucchini, about 400g
- 4 garlic cloves, peeled and roughly chopped
- small handful basil or oregano leaves, torn
- 1-2 tbsp olive oil
- ½ tsp salt
- Cracked pepper
To serve:
- cooked spaghetti - see directions below
- grated parmesan
- basil pesto
Instructions
- *Makes about 700ml, enough to serve 6-8. Preheat the oven to 170ºC (fan 150ºC).
- Chop the tomatoes and zucchini into 3–4cm pieces. Arrange in a single layer on a roasting tray and scatter over the garlic and herbs. Drizzle generously with olive oil, season with salt and pepper, then place the tray in the oven.
- Slow-roast for 40–45 minutes until fragrant and the edges of the tomatoes are starting to caramelise.
- Tip the produce into a saucepan and use an immersion blender to puree until smooth. (The produce can also be cooled then blended in a food processor.)
- When ready to serve, reheat the sauce and toss through cooked spaghetti as follows.
- Per person, cook 80g dried spaghetti in a large pot of salted water until tender, about 8-10 minutes. Drain the spaghetti, return to the pot, and per person add about 4 tbsp (¼ cup) slow-roasted pasta sauce. Toss to combine, adding a drizzle of olive oil if needed to loosen. Serve immediately with grated parmesan and pesto.