There is no hard and fast recipe for this dish. Add as much salt, chili, paprika and garlic as you like. Start with a little and taste as you go until you find just the right amount for you. Try adding a couple of red capsicum halves to your roasting pan as well if you feel like mixing things up a bit.
- 12 fresh whole tomatoes
- 1 red onion, sliced into big wedges
- 2 bulbs of garlic
- ¼ cup olive oil
- 5 sprigs of thyme
- 2 teaspoons salt
- 1 teaspoon paprika
- ½ teaspoon ground chili
- Black pepper
- 400g spaghetti
- Feta to serve
- Parmesan to serve
- Preheat your oven to 180 degrees on bake. Line a deep baking dish up the sides with baking paper (you want to catch all the juices).
- Take your garlic bulbs and slice off the bulb stem, just before you get to the main part of the bulb. Place your tomatoes in the dish along with the red onion, garlic bulbs and sprigs of thyme. Drizzle over the olive oil so that everything has been touched by it. Give it all a good salt and pepper then roast in the oven for an hour to a hour and a half or until the onion edges have blackened slightly and the tomatoes have shrunk.
- Squeeze the roasted garlic pulp out of the skin and onto the tomatoes. Place all the roasted ingredients and the roasting juices into your food processor (or you can take your hand whizz stick to it) and blend until a chunky pulp results.
- Place the pulp into a saucepan on a medium heat to thicken slightly along with the chili, paprika and a little more salt and pepper to taste.
- Once thick, as a pasta sauce should be, serve on top of al dente spaghetti and garnish with crumbled feta and parmesan cheese.