Prep Time: 10 minutes
Cooking Time: 45 minutes
Serves: 6
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Tagliatelle with roasted tomato sauce, mozzarella and basilI developed, styled and photographed a series of recipes for ZZ2’s speciality tomatoes some time ago for their #ZZ2LittleRascals campaign. These recipes were utilized in recipe leaflets and shared on ZZ2 social media platforms. The quality of these tomatoes are so good, always perfectly ripe, fiery red, sweet and juicy. They’ve been my go-to tomatoes for years, especially the “romanita” varietal. You can find them at Checkers, Spar and some Pick ‘n Pay Family stores.

Recently, I had some ZZ2 tomatoes left over post shoot and thought, a roasted tomato pasta sauce would be rather delish. I roasted +- 1kg assorted baby tomatoes (bacio, rigoletto and romanita) with garlic, red onion, dried oregano and olive oil. Then it’s just a matter of blending in the food processor with fresh basil while adding a dash of red wine vinegar for some oomph and delish grassy olive oil until the right consistency is reached. Simply season to taste and it’s ready to use or even bottle in sterilised glass jars. Makes +- 1 L, so I filled 2 gorgeous 500 ml Consol jars. No sugar added, just pure natural goodness. This sauce can even be made into a flavour packed tomato soup by simply adding hot stock and a good glug of cream. Happy days.  Need more inspiration as to what to make with this sauce? Try my simple pasta recipe out. For best results, use fresh pasta (you’ll find at most good supermarkets, I used Woolworths) and toss with heated sauce, fresh mozzarella and basil. Done. 

roasted tomato soup
Tagliatelle with Roasted Tomato Sauce, Fresh Mozzarella and Basil
Sauce:
1 kg assorted baby tomatoes
2 T ( 30 ml) olive oil
1 large red onion, cut into 8 wedges
6 cloves garlic
2 t (10 ml) dried oregano
Freshly ground salt and pepper
handful of fresh basil leaves
2 T (30 ml) red wine vinegar
+- 3 T (45 ml) extra virgin olive oil

500 g fresh tagliatelle or pasta of your choice
+- 500 g bocconcini or burrata broken into bite size pieces
Fresh Basil leaves
Parmesan infused olive for drizzling (optional)

Preheat the oven to 200 Deg C.
Place the tomatoes, onion, garlic cloves and herbs onto a large greased baking tray. Season and toss in olive oil. Roast for 45 minutes until blistered and softened.
Bring a large pot of salted water to the boil.
Place the roasted tomatoes etc including the cooking juices into a food processor. Add the basil and red wine vinegar and blitz until smooth, now add olive oil and blend until well combined. Season to taste.
Boil the fresh pasta for just a few minutes, drain and reserve some pasta water.  Place pasta back into the empty pot and add as much sauce as you like together with a splash of pasta water to just mesh everything together nicely. If you have any sauce left over, bottle it, or use it for eggplant parmigiana, chicken parmigiana, lasagna or even a soup in the days to come.
Gently toss mozzarella and fresh basil leaves into the pasta.
Season once more.
Serve immediately drizzled with parmesan infused oil.

Tagliatelle with roasted tomato sauce, mozzarella and basil
Tagliatelle with roasted tomato sauce, mozzarella and basil
{This post was not sponsored in anyway}


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