This week’s recipe: Roasted cherry tomato sauce

Good tomatoes are impossible to find here but cherry tomatoes offer a tasty alternative. This tomato sauce is so good that it can be enjoyed on its own over plain pasta (I like angel hair as they will soak up more sauce).

Ingredients (for two people)

  • 5 tablespoons olive oil
  • 500g of cherry tomatoes, halved
  • 1/3 cup plain dry bread crumbs (best with fresh breadcrumbs, but panko type will do too)
  • 1/4 cup grated Parmigiano cheese (or any hard cheese)
  • 2 whole garlic cloves, unpeeled (do not peel the garlic!)
  • Salt and pepper, to taste
  • Cooked Pasta
  • Fresh basil leaves (optional)


Preheat the oven to 200°C.

To make the breadcrumbs, use any store bought bread and place it in the oven for a few minutes, until it becomes crispy and pulse it in a food processor.

Coat the garlic cloves and tomatoes with olive oil and place them cut side up in an oven dish. Add Salt.

In a bowl, mix the breadcrumbs with the cheese and sprinkle over half the tomatoes, making sure that each cut side is well covered with the crumb mixture.

Bake until the tomatoes are cooked through and starting to brown on top, about 20-30 minutes.

Take the tomatoes out of the oven, peel the garlic cloves and place them together with the tomatoes that were not covered by the breadcrumb into a food processor. Blend until pureed.

Toss both the pureed tomatoes and breadcrumbed tomatoes with the pasta, season to taste, add the basil leaves and enjoy!

To read this recipe in Bahasa Indonesia, click here.

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