A super simple and super easy roasted tomato pasta sauce where all the ingredients are roasted for a wonderful depth of flavour. Tomatoes, onions, garlic and anchovies (which I really do forbid you to skip, you don't taste them I promise they just add such an amazing flavour and saltiness!) all roasted together then blended with some fresh basil - delicious! This sauce will work with any shape but I recommend my gnocchi sardi.
Why roasting the tomato sauce ingredients is best
Roasting deepens the flavour profiles of the ingredients. Most foods have natural sugars inside them and roasting takes advantage of them making everything sweeter and more concentrated. I find it is also so much easier to just whack everything together in one tray and forget about it for 45 mins! Can't beat the smell too!
Making the gnocchi sardi
My recipe for hand rolled gnocchi sardi is one you have to try. It is one of the easiest pasta shapes to make and is relatively quick too. It is made from a durum wheat which gives a fantastic chew which I love!
Notes on ingredients
Tomatoes - use anything you like! Vine, cherry tomatoes, canned - anything will work.
Onions - I use brown but red will work too if you prefer, it will be sweeter.
Anchovies - As I said earlier, please don't skip these (unless you want to make it vegetarian) they give such an amazing depth of flavour to the sauce. I prefer Ortiz anchovies, they are widely available.
Honey - I find just a tsp honey helps to bring out the sweetness of the ingredients while roasting but this is optional.
Chilli flakes - just enough to give a gentle hum, not so much a spice but feel free to add more or leave them out altogether.
Butter - would it be a recipe of mine without butter?! I find it finishes a sauce really well, giving a bit of gloss and extra flavour. I prefer unsalted as I like to have control over the seasoning myself.
Basil - this is the perfect fresh and sweet note to finish the sauce, it ties everything together beautifully. Make sure when you are using basil to only use the leaves as the stems can be bitter.Print