600 gmmixed cherry tomatoes, large ones halved1 tbspred wine vinegar2 tspfinely chopped thyme, plus 3 extra sprigs3garlic cloves, finely choppedFinelygrated rind of 1 lemon70 mlolive oil1Spanish onion, finely chopped1red capsicum, finely chopped4vine-ripened tomatoes, seeded, finely chopped4basil sprigs, plus extra leaves to serve3oregano sprigs80 gmsmall soup pasta, such as stelline or tubetti1 tbspaged red wine vinegar
Preheat oven to 180C. Spread cherry tomatoes on an oven tray in a single layer. Combine vinegar, chopped thyme, one-third of garlic, lemon rind and 30ml oil in a small bowl, season to taste then drizzle over tomatoes. Roast until very tender and lightly browned (30-35 minutes). Set aside.
Meanwhile, heat remaining oil in a large saucepan over medium-high heat, add onion, capsicum and remaining garlic and stir occasionally until very tender and starting to caramelise (8-10 minutes). Add chopped tomato and stir occasionally until pulpy (4-5 minutes). Add herb sprigs and 1.5 litres water, season to taste, bring to the boil, reduce heat to medium and simmer until well flavoured (15-20 minutes). Increase heat to medium-high, bring to the boil, then, stirring continuously, add pasta and return to the boil. Add roast tomatoes and pan juices and stir occasionally until pasta is al dente (4-5 minutes). Remove herb sprigs, add vinegar, adjust seasoning and serve hot or warm, scattered with extra basil.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.