Creamy tomato pasta sauce

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Lay the basil sprigs in a roasting dish that will snugly fit all of the tomato halves (about 25x35cm/10x14in). Place the tomatoes, cut side up on top of the basil.

3. 3

   Place the garlic in the centre of a 10x10cm/4x4in square of kitchen foil and pour over 1 tablespoon of the oil. Wrap up the foil to seal and nestle amongst the tomatoes.

4. 4

   Season the tomatoes with salt and pepper then pour over the remaining oil. Roast for 35-40 minutes, until the tomatoes are wrinkled and beginning to catch in places.

5. 5

   Tip the tomatoes and basil into a food processor. When the garlic is cool enough to handle, unwrap it from the foil and squeeze out of its skin into the bowl along with the tomatoes.

6. 6

   Add the ricotta, dried herbs and butter and blend to combine. Taste and adjust the seasoning.

7. 7

   Pour into a sterilised jar or airtight container and store in the fridge for up to a week, or heat through before stirring through pasta.

1 serving ≈ 188 g

Nutrition values are estimates. - means data is unavailable.