4/29/25, 5:12 PM Creamy tomato pasta sauce recipe - BBC Food
Creamy tomato pasta sauce
5.0 | 6 ratings
Prepare
Less than 30 mins
Cook
30 mins to 1 hour
Serve
Makes about 850ml (enough for 8–10
portions)
Dietary
Egg-free Gluten-free Nut-free
Pregnancy-friendly Vegetarian
By Anna Shepherd
Roasting the tomatoes for this silky smooth sauce concentrates their flavour, and
mellows some of their natural acidity.
Ingredients Method
1. Preheat the oven to 200C/180C Fan/Gas 6.
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4/29/25, 5:12 PM Creamy tomato pasta sauce recipe - BBC Food
1 small bunch fresh basil (about 2. Lay the basil sprigs in a roasting dish that will snugly fit all of the tomato halves
30g/1oz) (about 25x35cm/10x14in). Place the tomatoes, cut side up on top of the basil.
1kg/2lb 4oz vine tomatoes, cut in half Place the garlic in the centre of a 10x10cm/4x4in square of kitchen foil and pour
around the middle over 1 tablespoon of the oil. Wrap up the foil to seal and nestle amongst the
1 whole garlic bulb, top 5mm/¼in tomatoes. Season the tomatoes with salt and pepper then pour over the
sliced off remaining oil. Roast for 35–40 minutes, until the tomatoes are wrinkled and
beginning to catch in places.
4 tbsp extra virgin olive oil
3. Tip the tomatoes and basil into a food processor. When the garlic is cool enough
150g/5½oz ricotta
to handle, unwrap it from the foil and squeeze out of its skin into the bowl along
1 tsp dried Herbes de Provence with the tomatoes. Add the ricotta, dried herbs and butter and blend to combine.
25g/1oz butter, cut into cubes Taste and adjust the seasoning. Pour into a sterilised jar or airtight container and
salt and freshly ground black pepper store in the fridge for up to a week, or heat through before stirring through pasta.
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