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Preheat the oven to 190°C. Arrange your halved tomatoes facing upwards in a single layer in a large roasting tin.
Push the crushed garlic in amongst the tomatoes, submerging it inside them where possible. Sprinkle over the sugar, salt and pepper.
Spoon the tomato purée evenly over the roasting tin and finally drizzle with olive oil.
Roast in the oven for about an hour until the tomatoes are soft and beginning to char in places. Check after 40 minutes to ensure you don’t burn the sauce.
When cooked, scatter over the chopped basil and gently crush the tomatoes with a fork to form a lovely thick sauce.
Serve with freshly made pasta, we recommend orecchiette for a true Puglianese experience, and a sprinkling of Parmigiano Reggiano. Buon appetito!