Light, fluffy pillows of joy
To rustle up a quick tomato sauce, simply fill a baking dish with ripe cherry tomatoes on the vine, leaving the vine on to add flavour as they cook. Season with sea salt and black pepper, add a pinch of dried chilli flakes, some finely sliced garlic and a drizzle of olive oil. Toss well, then roast in a hot oven for 10 to 15 minutes. Leave to cool slightly, then discard the vines, carefully pinch the blistered skins off the tomatoes, and you’ll be left with all that lovely, soft, sweet tomato flesh and tasty juices, ready to toss with your gnocchi.