Roasted Tomatoes

Pasta with roasted tomatoes, bacon & oregano breadcrumbs

Course Dinner, Entree, Pasta
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Alida Ryder


for the roasted tomatoes

  • 500 g cherry tomatoes
  • 6 garlic cloves
  • olive oil
  • salt & pepper

for the sauce

  • 250 g bacon I would bump this up to 500g because of the husband
  • 1 red onion finely chopped
  • 1 red chilli de-seeded and finely chopped (optional)
  • roasted tomatoes
  • handful fresh basil finely sliced
  • juice of 1/2 lemon
  • salt & pepper to taste

for the breadcrumbs

  • stale sourdough bread blended in a food processor until you have small chunks
  • 1/3 cup olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt

to serve

  • 500 g cooked pasta of your choice
  • fresh basil leaves


  • To make the roasted tomatoes, pre-heat the oven to 220°c and place the tomatoes in a roasting tray and add the garlic.
  • Drizzle with the olive oil and season with the salt & pepper.
  • Place in the oven for 25-30 minutes until the tomatoes are blistered and starting to burst open.
  • To make the breadcrumbs, toss the breadcrumbs with the olive oil, oregano and salt and spread onto a roasting tray. Allow to brown in the hot oven for 5-7 minutes. Remove and set aside.
  • To make the sauce, chop the bacon into bite size pieces and fry in a large pot until golden brown.
  • Remove from the pan and fry the onion and chilli until soft and translucent.
  • Add the roasted tomatoes (and garlic) and bacon back to the pot.
  • When the pasta is cooked, reserve 1 cup of the cooking liquid and toss the drained pasta with the sauce, add the basil and some of the cooking liquid and allow to sit for a minute so the pasta can absorb all the sauce.
  • Serve the pasta with a generous handful of breadcrumbs and a few fresh basil leaves.