Roasted tomato and rosemary sauce

Roasted tomato and rosemary sauce

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

Sweet plum tomatoes and woody rosemary are a beautiful flavour marriage. Use this sauce to stir through pasta, add to a pizza, or drizzle over Mediterranean vegetables.

Ingredients

Quantity Ingredient
300g baby plum tomatoes
1 onion, roughly chopped
1 garlic clove, peeled
1/2 teaspoon dried rosemary
drizzle olive oil, for roasting
50ml good quality extra virgin olive oil
pinch sea salt
pinch black peppercorns or ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Arrange the whole tomatoes on a baking tray. Add the onion and whole garlic clove to the tray and sprinkle with the rosemary. Drizzle with olive oil, then roast for 12–13 minutes until the tomatoes have softened.
  3. Spoon the tomatoes, onion, and garlic into a blender. Pour in the extra virgin olive oil and blend on a high setting until smooth and creamy. Season with salt and black pepper.
Tags:
Vegan
vegetarian
blogger
little miss meat free
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again