PERFECT BASE FOR PASTA SAUCE

Recipe and photo’sElsabie Templeton
Made a favourite again last night as I have a flood of cherry tomatoes.

cherry tomatoes
feta – 1 block – see photo
onions – cut in big pieces
4 big garlic cloves
Spices: dried thyme, salt and freshly ground black pepper
olive oil
2 heaped tablespoons creamed cottage cheese
1 heaped tablespoon basil pesto
Extra:
cooked pasta
Place cherry tomatoes with feta, onion, garlic cloves and olive oil in a glass oven proof dish. Spice with dried thyme, salt and freshly ground black pepper.
Oven on 200°C (I start it off on 220° then turn it down 10 minutes in).
Bake until the tomato skins are blistered and the kitchen smells of roasted garlic.
In less than 30 minutes you have the perfect base for a pasta sauce.
I added a good big dollop of creamed cottage cheese (two heaped tablespoons) and a heaped tablespoon of basil pesto and mixed with a fork through the hot tomato dish.
Keep the sauce hot while draining your pasta.
I just popped it back into the oven that was switched off, but still piping hot.
Stir the hot pasta through the sauce and serve with fresh baguette slices and Parmesan.