Annie Bell's Roasted Baby Plum Tomato Sauce with Gorgonzola and Basil
Over a year ago
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Ingredients
Accompaniment
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Method
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1. Preheat the oven to 240C/220C fan/475F/gas 9. Arrange the tomatoes in a large deep roasting dish (about 35cm x 25cm), pour over 2 tbsp olive oil and the balsamic vinegar and roast for 10 minutes. Toss these with remaining oil and some pepper, keeping the cheese and basil aside.
2. Combine the sauce with hot cooked and drained penne or farfalle or other pasta shapes (about 300g dried weight) and the diced gorgonzola, then return to the hot oven for 1-2 minutes until the cheese is melting. Gently stir through and serve with basil scattered over.
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