Roasted tomato pasta sauce recipe

Argentina got a new President last year and he has quickly gotten to work trying to fix the economy, part of his strategy was bringing in some painful short term economic measures. These have caused our old friend inflation to rage on, our bills have gone up, there have been changes to income tax and don’t even get me started on the state of the peso.

The idea is that these measures will improve the economy in the long run. It remains to be seen as to whether they will and in the short term we are all left feeling worse off economically.

I love food and normally don’t even hesitate to splash the cash in the supermarket. However with prices rising all the time I am having to be a little bit more conservative in my shopping habits (this means less cheese, sigh) and being a little bit more inventive and resourceful with my cooking. This isn´t all bad because I think it is very important to be conscious about what we are buying, how much we are buying and avoiding waste.

At the weekend I rescued some tomatoes from dying at the bottom of my fridge and I roasted them. It was easy and the day after I made a lovely rich tasting pasta sauce with them.

This pasta sauce is not going to change your life but if you are stuck for simple, and cheap recipes this is a goodie. It also doesn’t have any of the nasties that a shop bought sauce would have. I splashed a bit of Malbec in there because thanks to to god that doesn’t seem to be going up too much in price.


For the tomatoes 

6 plum tomatos, halved
2 fat cloves of garlic
Tablespoon of thyme
Sprinkling of salt and pepper
1/4 cup of olive oil
1/4 cup of balsamic vinegar

For the sauce

1/2 onion diced
2 fat cloves of garlic
1/4 cup of red wine
1/2 cup of water
tablespoon of butter

Start by finely chopping the garlic and thyme, then slice the tomatoes lengthwise and arrange on a baking paper lined tray. Drizzle the tomatoes with olive oil and balsamic vinegar and sprinkle them with the garlic and thyme. Pop in an oven pre-heated to 140 degrees celsius for one hour and make yourself a cuppa.


Once they are done they can be kept in the fridge for up to a week and you can use them in whatever way you wish. I put mine in the fridge and the next day I used them to make the sauce.

For the sauce add the butter to the pan then add the onions, cook gently on a low heat for 5 minutes then add the garlic and cook for 1 minute. Add the wine to the pan and let the alcohol cook off for a couple of minutes. Then you can add the tomatoes and all their juices. Simmer for around 15 minutes and you are done!

My sauce was pretty chunky so if you prefer something smoother you can put your tomatoes in a blender before putting them into the sauce.

Keep checking back for more recession proof recipes, I am officially on a mission!


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