Slow Roasted Tomato Pasta

There is something about pasta that says yes please. Maybe it's over indulging in the carbs or lashings of olive oil. Either way it's a great way to fill bellies and create good conversation.

This slow roasted Tomato pasta is a simple one that you can dress up or down and it's a great crowd pleaser. 

Enjoy and remember to share your creations @FoodiesofYFC

Ingredients

• 2 punnets cherry toms (or equivalent quartered round toms)
• 1 eggplant cut into quarters
• 2 onions quartered
• 2 tbsp olive oil
• Salt
• 4 large garlic cloves peeled but whole
• Any dried mixed herbs (thyme, oregano, basil etc)
• 2 tbsp balsamic vinegar
• 2 tbsp capers
• 2 everyday burgers (optional)
• 1 packet spaghetti
• Unlimited parm (or vegan parm)

Method

1. Preheat oven to 160
2. Place tomatoes, eggplant, onion, garlic, herbs, olive oil and salt in a roasting dish. Bake for 3-4 hours checking every hour until everything is soft. Add more oil if it looks like the tomatoes are getting a little dry.
3. Towards the end of cooking add the balsamic vinegar and mix around. Place back in the oven for around 30 minutes.
4. When the tomatoes are just about broken down and the eggplant comes away from the skjn easily, it is ready to take out of the oven. You can take the eggplant skins out if you have picky eaters in the house.
5. Cook pasta as per packet instructions. Be sure to reserve pasta water once it is done.
6. If using, cut the everyday burgers into 8and make little ‘meatballs’ with them. Gently warm in a pan.
7. Use a fork or potato masher to break up everything in the roasting tray. Add the capers and mix through.
8. Once the pasta is cooked, add it to the roasting tray with the tomato sauce and stir it through, making sure all the sauce from the bottom of the tray gets moved around. Add a small amount of the pasta cooking water at a time until you have the desired consistency.
9. Serve with a few meatballs and infinite parmesan.