And inside looked to be a rich, red tomato sauce over a beef roast yet it smelled nothing like the of Italian red sauces of ...

Perfect for using up a glut of summer tomatoes, this smoky sauce can be seasoned with whatever ... over the oil and vinegar. Season well. Roast for 30–40 minutes or until soft.

Drain and set aside. Step 6: In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.

Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir.

Indulge in a 45-minute pasta dish that uses cherry tomatoes to give a smoky, sweet flavour to the dish Ingredients For oven roasted tomatoes ... and toss through the sauce. Top with the remaining ...

Preheat the oven to 400°F. In a 9x13 baking dish, toss the cherry tomatoes, fennel slices, and whole garlic cloves with olive ...