Slow cooking tomatoes produces an amazingly tasty homemade tomato pasta sauce with little effort and few ingredients. This recipe will become a real crowd pleaser.
Preheat oven to 160°C. Slice the tomatoes into quarters and place them cut-side down, in a single layer, on a large baking dish or a rimmed oven tray.
Add garlic cloves to the tomatoes, drizzle ingredients with olive oil, and sprinkle with a pinch of salt and pepper.
Roast for approx. 40 minutes, stirring half way through, until the tomato juices have started to reduce and the garlic is golden.
Cool slightly, then transfer tomatoes, garlic, and all pan juices to a blender or food processor. Pulse tomato mixture until smooth, add So Good almond milk and herbs and pulse again. Season to taste if necessary.
Serve over pasta, with fresh basil and Parmesan.
Tips
Sauce can be stored in a covered container in the fridge for 3–4 days and substituted wherever you’d use jarred tomato sauce. Gently re-heat on the stovetop, but don’t bring to a boil.
If using cherry tomatoes, halve instead of quartering.
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