Hey there, fellow food adventurers! 👋 Is anyone else feeling that little nip in the air? Here at 'Zestful Bites', even though we adore our massive summer salads, we're also craving something a bit more... well, hug-in-a-bowl worthy! And that’s where today’s star, our Roasted Tomato & Garlic Vegan Pasta, shines.
Now, you might be thinking, "Tomatoes? Umami?" Yep, you heard it right! While mushrooms and seaweed often get all the umami credit, ripe tomatoes are actually packed with glutamic acid – the very compound that brings that savoury depth we all crave. And when you slow-roast them with a mountain of garlic and fragrant herbs, oh boy, that umami goes supernova!
What's utterly brilliant about this recipe is its glorious simplicity. Forget slaving over a stove for hours; we’re talking minimal effort, maximum flavour. It's the kind of dish that’s even better the next day (if it lasts that long!). I love it with a sprinkle of capers, some juicy olives, and a dollop of homemade almond ricotta. But honestly, it's phenomenal all on its own.
I'll be honest, being the only one in my household who can truly enjoy tomato-based dishes, this pasta is my personal treat when the other half is out on his kayaking escapades. It is that good, I just can't get enough! So, ditch the jarred stuff and get ready to experience a taste of summer sunshine in every bite! Let's get cooking!
Sun-Kissed Tomato Pasta Recipe
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4
Ingredients
- 1 kg (34 oz) small, ripe tomatoes (a mix of cherry and medium work wonders!)
- 8 cloves garlic, unpeeled
- 45 ml (3 tbsp) olive oil
- 1.5 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Pinch of chilli flakes (optional, for a little kick)
- Pinch of sugar (if tomatoes need some sweetness)
- A sprig of fresh basil (optional, adds a lovely aroma)
- 300g (10.5 oz) of your favourite pasta - (Gluten free if needed)
Optional Yummy Extras
- 2 tbsp toasted coarse breadcrumbs
- 2 tbsp toasted pine nuts or almonds
- 2 tbsp capers or sliced olives
- Almond ricotta (vegan)
- Fresh basil or parsley for garnish
Let's Get Cooking!
- Preheat your oven to 220°C / 425°F.
- Halve the tomatoes and toss them into a large baking dish. Throw in the unpeeled garlic cloves, crush them slightly with the side of a knife. Drizzle with olive oil and season generously with oregano, salt, pepper, chilli (if using) and a tiny pinch of sugar if your tomatoes aren’t sweet enough. Add a sprig or two of fresh basil if you have some.
- Roast for 25-30 minutes, giving the tomatoes a good stir halfway through. They should be soft, juicy, and slightly charred.
- While the sauce is in the oven, cook your pasta al dente.
- Once the tomatoes are cooked, transfer everything (discard the wilted basil sprigs) to a blender. Squeeze the roasted garlic cloves out of their skins and add them in. Blend until smooth, or leave a few whole for a rustic touch.
- Transfer to a pan to heat it gently. Adjust seasoning to taste. Add your cooked pasta and toss well to coat.
- Serve into bowls and top with your favorite toppings and some freshly chopped parsley. I love a bit of crunch from toasted breadcrumbs and a dollop of vegan ricotta!
Notes:
- Small tomatoes, like cherry or plum tomatoes, are best for this recipe as they’re usually sweeter and less watery.
- Smooth pasta shapes like linguine, spaghetti, or penne work exceptionally well with this sauce.
Enjoy, and let me know how it goes!