Recipe :
2 tbsp olive oil
300g cherry tomatoes (I used the pomodorino type), halved length ways
30g diced shallot
1/4 tsp garlic puree
100g passata
20g tomato puree
10g sun dried tomato puree
50g mascarpone (3 tbsp)
4g (approx 4 large) fresh basil leaves, shredded/chiffonade
75g spaghetti

Preheat oven to 180c.
Put the tomatoes cut side up on a baking sheet lined with baking parchment, drizzle over 1 tbsp of the olive oil and sprinkle with 1/4 tsp salt and roast for 30 minutes until soft. This intensifies the sweet flavour of the tomatoes
.Cook the shallot gently in the remaining oil for 10 minutes, or until soft.
Stir in the garlic and cook for a further minute.
Add passata, tomato purees and roasted tomatoes.
Bring to a simmer and cook gently for 10 minutes
Blend with mascarpone and sieve to remove seeds and skins.
Stir in some fresh basil.
This is great with pasta, chicken or fish