Create your own roasted tomato sauce at home with an easy-to-follow recipe from Millie Simpson, Manager at Sauce by The Langham. Millie has taught many students at The Langham’s cookery school and this sauce remains a favourite of hers thanks to its ability to add depth to a dish. A perfect accompaniment to pasta, this recipe uses minimal ingredients without compromising on flavour. Watch Millie's guide below.
Ingredients:
- Two handfuls of baby tomatoes
- Extra virgin olive oil
- Garlic cloves
- Dried herbs: choose from chilli, oregano, Italian herbs
- Fresh herbs: choose from basil or thyme
- Anchovy Fillets (3 or 4)
- Lemon
Method:
- Wash your baby tomatoes and add to your pan.
- Once finished, pour in a drizzle of extra virgin olive oil.
- Crush your garlic cloves on the back of a knife (you can leave the skin on) and add into the pan.
- Add a sprinkle of salt and dried herbs.
- Add a squeeze of lemon juice (the acidity will balance out your dish).
- Stir to coat everything together, roast off for 15-20 minutes in the oven at 180 degrees.
- Your tomatoes should now be blistered and nicely roasted. Flatten these down.
Serve:
- When ready to serve, add a dash of your pasta cooking water to the pan with sauce and mix all together. Depending on your personal preference, you can also add a dash of olive oil here, or even some cheese. Bon Appetit!
Inspired by this recipe? Why not try recreating tibit's Zero Waste Carrots here, Cafe Murano's food-waste-friendly Spinach Strangolapreti here or Sakagura's Sushi Roll recipe here.
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