It's the heart of the British tomato season, when tomatoes are flavoursome, sweet and perfectly ripe. This simple dish celebrates the delicious flavour of tomatoes alongside an unexpected partner, thyme. Although often overlooked for a basil paring, the humble taste of thyme is beautifully savoury and woody with the roasted tomatoes, offering the perfect flavour balance.
If you're ever tempted to reach for a jar of store-bought pasta sauce, I urge you try this 'throw it on a baking tray' sauce. It really is that simple; and the fresh flavour is incomparable.
300g cherry tomatoes
1 red onion, roughly chopped
3 cloves of garlic, peeled and left whole
3 tbsp olive oil
1 tbsp balsamic vinegar
3 springs of thyme, leaves only, stem discarded/ 1 tsp dried thyme
Generous pinch of sea salt and black pepper
160g dried spaghetti, egg-free
5 sundried tomatoes, drained of oil and chopped
1. Pre-heat the oven to 180C/ Gas mark 4
2. Arrange the cherry tomatoes, onion and garlic cloves on a baking tray. Drizzle with olive oil and balsamic vinegar then sprinkle over the thyme leaves. Season with sea salt and black pepper and bake in the oven for 20-25 minutes until the garlic has softened.
3. Remove from the oven and carefully spoon into a high powered blender. Blend until semi-smooth. Season with additional sea salt and pepper if desired.
4. Cook the spaghetti in salted, boiling water for 8-10 minutes until al dente or according to packet instructions. Drain and stir in the pasta sauce and sundried tomatoes. Serve in warmed bowls.
I used my Froothie Optimum 9400 to blend: