Roast Cherry Tomato & Mascarpone Sauce with Basil

Ingredients

2tbs olive oil
300g cherry tomatoes (I used the pomodorino type), halved lemgthways
30g diced shallot
1/4 tsp garlic puree
100g passata
20g tomato puree
10g sun dried tomato puree
50g mascarpone (3 tbsp)
4g (approx 4 large) fresh basil leaves, shredded/chiffonade
75g spaghetti

Method

Preheat oven to 180c (160c fan). Put the tomatoes cut side up on a baking sheet (I lined mine with baking parchment) and drizzle over 1 tbs of the olive oil. Sprinkle with 1/4 tsp salt and roast for 30 minutes (in my oven, yours may take less time so check at 20 minutes) until soft (and with juices slightly reduced).

Meanwhile cook the shallot gently in the remaining oil for 10 minutes, or until soft. Stir in garlic and cook a further minute. Add passata, tomato purees and roasted tomatoes. Bring to a simmer and cook gently for 10 minutes.

Blend with mascarpone and sieve to remove seeds and skins. Stir in basil.

I seasoned this with scant slightly less than 1/4 tsp salt and 1/8 tsp pepper.