This sauce is quite possibly the easiest from-scratch sauce you will ever make. It only requires a few ingredients, and there’s virtually no hands-on cooking involved. This sauce is fresh, perfectly spicy, and absolutely divine served hot over penne pasta. Honestly, there’s not much more to say about it, so I’ll just tell ya how to make it:
- 1 pint cherry tomatoes halved through the stem
- 1 white or yellow onion cut into large chunks
- 1 chili of your choice choose a red chili to keep the sauce red in color
- 4 cloves garlic, peeled
- olive oil
- salt and pepper
- dried oregano and dried thyme
- veggie stock or reserved pasta water
Preheat your oven to 180FAN (about 385 Fahrenheit).
Pop the tomatoes, onion, chili and garlic on a baking tray lined with aluminum foil.
Dress everything with a generous drizzle of olive oil, a heaping pinch of salt, a pinch of pepper and a sprinkle of the dried herbs.
Roast for 20-22 minutes, until everything is charred.
Pop everything into a blender with 1/4 cup stock or reserved pasta water and pulse a few times until the larger chunks are broken up. The sauce shouldn't be silky smooth.
Taste and add more salt, if needed. Pulse once to incorporate the salt.
Serve hot over fresh cooked pasta.