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Export 12 ingredients for grocery delivery
Step 1
Heat up the oven to 220° C / 425° F.
Step 2
Cut your tomatoes into halves and put them in a large baking dish together with unpeeled, crushed with the side of a knife garlic cloves. Stir olive oil through, season with oregano, salt, pepper, chilli (if using) and a little bit of sugar if your tomatoes lack sweetness. You can also throw in a sprig or two of fresh basil if you have some.
Step 3
Bake for 25-30 minutes, giving the tomatoes a good stir halfway through the cooking time.
Step 4
While the sauce is in the oven, cook your pasta just short of al dente.
Step 5
Once tomatoes are soft, juicy and lightly charred in places, place the tomatoes and their juices into a blender (discard wilted basil). Squeeze garlic cloves out of their skins and add them in. Blend until smooth although you may want to keep a few of the tomatoes whole, like I did.
Step 6
Transfer to a pan to heat it up gently, adjust the seasoning if needed and toss cooked pasta in the sauce.
Step 7
Divide between four plates, garnish with your choice of toppings. I used toasted breadcrumbs, vegan ricotta and parsley.
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