400gcherry tomatoeshalved (I used a mixture of different tomatoes but cherry also works well)
1red onionfinely chopped
4garlic clovespeeled
2fresh thyme sprigs
salt & pepper to taste
olive oilto drizzle
for the chili calamari
500gcalamari tentacles and tubes
olive oil for frying
1clovegarliccrushed
1-2red chilliesde-seeded and finely chopped
juice of 1/2 lemon
salt to taste
to serve
500glinguinicooked
fresh parsley
Instructions
To make the roasted tomatoes, pre-heat the oven to 220°c.
Place all the ingredients in a large roasting tray and place in the oven.
Allow to roast for 20-30 minutes until the tomatoes are soft and have started to caramelise.
To make the calamari, fry the calamari & garlic in a bit of olive oil for 1-2 minutes until the calamari has changed colour but it still slightly under cooked. Season and drizzle over the lemon juice.
Add the roasted tomatoes to the calamari and mix well.
Allow to simmer gently for 5 minutes and adjust seasoning.
Serve with cooked linguini, scattered with fresh parsley.