This recipe came about one Sunday Lunch when, panicking as my 30 guests arrived, I realized that I hadn’t made enough food! What I needed, in addition to an entire bottle of rescue remedy,  was something quick and easy using the ingredients at hand. What I came up with, was a creamy, roasted tomato sauce, flavored with basil and served with lots of parmesan…it is a very simple dish but I often think that even the most simple dishes, if prepared well & with beautiful ingredients, are the most delicious!


  • 500g cherry tomatoes , on the vine if possible
  • 2 tbs balsamic vinegar
  • 1 tsp sugar
  • 2 small red onions, finely diced
  • 2 stalks celery, finely diced
  • 500ml vegetable stock
  • 1 tbs tomato puree
  • small handful basil, chopped
  • 100ml cream
  • 500g short pasta such as rigatoni, penne, fusilli etc


Preheat oven to 220ºc

  1. Lay your tomatoes on a baking dish and pierce each one with the point of a sharp knife. Add a glug of olive oil, salt, the balsamic and the sugar. Toss to coat evenly & roast in a hot oven for 15-20 minutes until the tomatoes are beginning to blister and char
  2. Whilst the tomatoes are roasting, sauté the onion and celery in some olive oil until translucent
  3. If the tomatoes are on a vine, cut them off and add to the sautéed onion and celery mix, be sure to scrape whatever is on the bottom of the roasting tray and to add that too
  4. Add half of the stock with your tomato paste, bring the boil and reduce by 1/3 , keep adding stock if the sauce is drying out too quickly
  5. Add the basil & puree the sauce until smooth
  6. Add the cream and stir, add more stock if necessary and season
  7. Tip in the drained,  cooked pasta (remembering to add a ladleful of the cooking water to the sauce before draining ) and serve with freshly grated of parmesan and a green salad