Tomatoes, oil, pasta are all that’s needed to make this roasted cherry tomato pasta and it needs just two minutes preparation. Yet the flavour is immense!
Work had been crazy for weeks. The pressure was on, my hours were long, my inbox just seemed to get bigger and bigger regardless of what I did. I finally got home from an overnight stay with work, I’d missed bath time, but was just in time to read JP three stories. He sat on my lap as we read his story books. He wanted Dave to put him to sleep, so we swapped over and I went into the kitchen to finish getting supper ready.
We were all set for Dave’s favourite supper, jacket potatoes and everything he can find in the fridge that might be tasty. He had already put on the table ham, cheese, salad leaves, gerkins, and pepperdew peppers. I got the jackets out of the oven and realised he had also roasted a load of cherry tomatoes, which were also ready to come out of the oven.
Roasted cherry tomatoes take me back to the first time Dave and I had them. It was years and years ago at my godmother’s house. She has a large garden with lots of veg patches and a big greenhouse. She served up a delicious fish pie with lots of home grown roasted cherry tomatoes. The tomatoes get slightly blistered and become very sweet. Dave and I now eat roasted cherry tomatoes quite often, and find them to be a delicious and a super easy veg side dish.
I popped the jackets and the cherry tomatoes on the table, Dave returned and super began. His phone then went and he left the kitchen to take the call, I was sat there eating the hot, sweet cherry tomatoes and I began to wonder what they would be like zussed up into a sauce.
The next night I roasted 650g of cherry tomatoes for twenty five minutes and then put them in the food processor and blitzed them. (I have since done this with a stick blender, which works well too.) They were so good, so tasty and so easy. I poured this sauce over a pan of hot pasta, it was a triumph this roasted cherry tomato pasta, the simplest triumph ever, but a triumph none the less.
I have since tried this roasted cherry tomato pasta and mixed in crème fraiche, which works well, and would be particularly good for little ones. I’ve tried it with pesto and it didn’t really work for me, the tomato sauce by itself is the best. You can add anything to this dish, olives, parmesan, fresh basil, mozzarella, spinach… It’s a brilliant sauce for any pasta and requires almost no input from you.
Roasted cherry tomato pasta
- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Total Time: 27 minutes
- Yield: 2
- 650g cherry tomatoes
- 1 tbsp olive oil
- 1 good pinch of salt and freshly ground pepper
- 200g pasta
- Preheat the oven to 200°C/180°C fan/400°F and 6 Gas mark. Put the cherry tomatoes in a roasting tin and cover with the oil and salt and pepper and then rolled the tomatoes round a bit to cover more of them in the oil. Roast for 25 minutes.
- While the tomatoes roast, cook the pasta according to the instructions on the packet.
- Once the tomatoes are lightly browned in places put them into a food processor or container you can use the stick blender with and then blitz the tomatoes. Pour over the pasta and mix well. Add anything else you would like and serve.