Monday, April 23, 2012

Roast Tomato Pasta Bake

1 packet pasta, cooked according to directions on packet
800 g really ripe tomatoes
1 head garlic
1 onion, quartered
1 onion, diced
Oil or butter, for frying
400 g canned or cooked kidney beans
1 T tomato paste
About 1 T sugar (depending on the sweetness of the tomatoes)
Herbs of choice, to taste
Salt and pepper, to taste

Cut the tomatoes in half horzontally and place in a baking dish making sure you salt the bottoms and the cut edge, with the quartered onion and garlic. Cook in a moderate over for about 30 minutes.Allow to cool and blend in a food processor until the desired consistency is achieved.

Meanwhile, fry off the diced onion in a little oil or butter until translucent - don't overcook. Add the drained kidney beans. Add the tomato paste and blended tomatoes. Add the sugar and season according to taste. Cook for about 20 minutes until well combined.

Image: Pasta by karma2014

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