Simple oven-roasted tomato sauce with butter, balsamic vinegar, and whole garlic cloves. Perfect with pasta.

Ingredients

  • 400 g pasta
  • 800 g whole canned tomatoes (2 × 400 g tins)
  • 5 garlic cloves, whole and peeled
  • 2 tbsp white balsamic vinegar (30 ml)
  • 50 g butter, cut into cubes
  • salt and pepper
  • good quality olive oil

To Serve

  • Parmesan cheese

Instructions

  1. Preheat the oven to 220°C (425°F).
  2. Pour the tomatoes into an oven dish and crush them with your hands or with a ladle.
  3. Place the whole garlic cloves in the tomato sauce. Drizzle over the white balsamic vinegar and scatter the butter cubes over. Salt and pepper.
  4. Roast the tomato sauce in the oven for 30 minutes.
  5. Take out the dish and stir everything together thoroughly. Taste and add more salt and pepper if needed.
  6. Cook the pasta al dente and toss into the sauce. Top with Parmesan when serving and drizzle over really good olive oil.

Notes

Butter substitution: For a vegan version, substitute vegan butter.

White balsamic: White balsamic vinegar provides sweetness without darkening the sauce. Regular balsamic can be used but will darken the color.

Make-ahead: The sauce can be made ahead and reheated when ready to serve with pasta.

Source: Sofia Wood, Instagram (@sofia_wood)