Food Challenge Recipe 29: Baked Tomato Sauce

This week’s recipe was adapted from one I saw from Smitten Kitchen, after seeing her post about it on instagram. I have one of her books, but this recipe wasn’t in there, so I got it off the website.

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When I saw the ingredients and method, it looked so simple, but I was afraid that the mild watery cherry tomatoes available to me would affect the flavour of the finished sauce. Thankfully, this recipe, and the accompanying ingredients, worked together wonderfully to create a fantastically fresh and beautifully tomatoey sauce, in all the ways you’d want it to be tomatoey!

Here’s what I did for sauce enough for 2 people:

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I took a small punnet of cherry tomatoes (about 250g) and sliced each one across its equator. Then I lay each one out, cut side up, in a baking dish, which had had 1 tbsp of olive oil coated over the bottom. You need to create a single layer of tomatoes.

Next I combined 1/6 cup of panko breadcrumbs, 1/8 cup of vegan parmesan, 1 tbsp of lacto-free mature cheddar cheese that had been grated and 1 crushed garlic clove. I mixed them with a fork to combine.

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Then the whole lot was spread over top of the tomatoes.

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You’ve got to make sure each tomato has a good amount of coating. Then I added a little salt and pepper, and drizzled with 1/2 tbsp of olive oil.

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This was then popped into the oven at 180c (fan) for 20 minutes, until the crumbs are starting to brown and the cheese is all melted.

At this time I put some pasta on to cook, so that it was ready at the same time as the tomatoes.

At the end of their cooking time, I took the baked tomatoes out of the oven and added 1/8 cup fresh chopped basil and lightly mashed the tomatoes with a fork.

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This created the sauce! The recipe then asked for another tbsp of oil to be added, but I didn’t want to add any more oil for dietary reasons. I don’t feel like it needed it.

I then mixed in the pasta, and Bob’s your uncle!

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The finished sauce was fresh, tasty and well seasoned. The tomato flavour wasn’t lost. The breadcrumbs had mushed up, so weren’t crunchy at all, however they had mixed with the cheese to create a savoury, thick, seasoning. The basil was a fantastic addition. It added a fragrant green freshness.

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We chose this pasta shape because I know it holds onto sauce very well. If you make this, I’d recommend that you use a small pasta shape that will hold onto the sauce, too.

I can see me making this pasta sauce regularly. It was simply, quick and so tasty!

I give this recipe 10/10

 

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