1 KG ripe Roma tomatoes
8 cloves garlic
2 tspns dried basil
1 cup vegetable stock
1/2 cup dry white wine
2 tbspn balsamic vinegar
500g tagliatelle
Preheat the oven to moderate 180c (350f) and lightly grease the bottom of a baking dish with
MCT Oil. Cut the tomatoes in half length ways and arrange cut side up in the baking dish. Lightly
brush the tomatoes with MCT Oil. Add the garlic to the pan and sprinkle with basil, salt and freshly
ground black pepper. Bake for 25 minutes or until soft, then gently remove the tomatoes and
garlic from the pan.
Heat the baking dish over low heat and add the stock, white wine and vinegar. Bring to the boil,
reduce the heat and simmer for 20 minutes stirring to scrape up any cooked on bits on the bottom
of the pan. Roughly chop the tomatoes, retaining all the juices. Squeeze the garlic out of the skin
and add the tomato and garlic to the simmering sauce. Taste and adjust the seasonings.
Meanwhile cook the pasta in a large pan of rapidly boiling salted water for about 10 minutes or
until al dente (rice and corn pasta seems to have the least amount of fat) Drain and keep warm.
Serve the sauce over the pasta.
8 cloves garlic
2 tspns dried basil
1 cup vegetable stock
1/2 cup dry white wine
2 tbspn balsamic vinegar
500g tagliatelle
Preheat the oven to moderate 180c (350f) and lightly grease the bottom of a baking dish with
MCT Oil. Cut the tomatoes in half length ways and arrange cut side up in the baking dish. Lightly
brush the tomatoes with MCT Oil. Add the garlic to the pan and sprinkle with basil, salt and freshly
ground black pepper. Bake for 25 minutes or until soft, then gently remove the tomatoes and
garlic from the pan.
Heat the baking dish over low heat and add the stock, white wine and vinegar. Bring to the boil,
reduce the heat and simmer for 20 minutes stirring to scrape up any cooked on bits on the bottom
of the pan. Roughly chop the tomatoes, retaining all the juices. Squeeze the garlic out of the skin
and add the tomato and garlic to the simmering sauce. Taste and adjust the seasonings.
Meanwhile cook the pasta in a large pan of rapidly boiling salted water for about 10 minutes or
until al dente (rice and corn pasta seems to have the least amount of fat) Drain and keep warm.
Serve the sauce over the pasta.
Little Leakers
Pasta With Roasted Tomato Sauce
