The easiest roast tomato pasta sauce!

Can you beat a classic tomato pasta in winter?! It is the ultimate comfort and this is my go to recipe when I'm feeling lazy as it is really easy to prepare and roasting the ingredients first gives a wonderful rich flavour. If you skip the anchovies and it doesn't taste great you only have yourself to blame DO NOT SKIP THEM!

- Emilie x


6 big tomatoes, chopped into quarters

1 onion, chopped into wedges

5 anchovies

6 cloves garlic, peeled

2 tbsp butter

Handful of fresh basil

Olive oil

Salt and pepper



1) Preheat oven to 170 degrees fan

2) Arrange the chopped tomatoes into a roasting dish, choose a size where the tomatoes will be quite snug

3) Nestle the onion wedges, anchovies and garlic around the tomatoes

4) Drizzle with a good glug of olive oil and season with salt and pepper

It should look like this!

5) Roast for 45mins or until the edges of the onions are starting to char like this
6) Using a processor or stick blender blend until relatively smooth and then add in your torn fresh basil
7) Pop into a saucepan and get it simmering before adding in the butter and your pasta!
Tip: Add in 1/4 cup of pasta water, it helps the sauce cling to the pasta
I served mine with tagliatelle, burrata, prosciutto and extra basil