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Prep
10m
Cook
35m
Total
45m
Ingredients
Method
Turn cooking mode on
Step 1
Roast the tomatoes: Preheat oven to 220°C fan. Toss tomatoes with olive oil and sea salt on a baking tray. Roast for 25–30 minutes until jammy, slightly collapsed and caramelised. Set aside to cool slightly.
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For
2
M
I
Charred aubergine
1
Aubergines, large or 2 small
2
tbsp
Olive oil
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Cook along with all of our recipes
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Make it a pasta night: This sauce was basically built for pasta. Blitz it slightly looser (add a splash more water or pasta water when it’s time), toss through any short pasta shape, and finish the same way - walnuts, mint, a drizzle of pomegranate molasses. Same sauce, completely different meal.
Meal-prep version: Make the sauce up to 4 days ahead - it sits happily in the fridge and honestly deepens in flavour overnight. It also freezes well for up to 3 months, so double the batch when tomatoes are cheap and good, and you’ve got a shortcut dinner ready to go whenever.
No walnuts: toasted almonds or hazelnuts work well.
No pomegranate molasses: a squeeze of lemon plus a small pinch of sugar gets you close.
No smoked paprika: regular paprika plus a tiny pinch of chilli flakes.
Not keen on aubergine: this sauce is just as good over roasted courgette or cauliflower steaks.
Make it more substantial: Crispy roast potatoes on the side turn this from a light dinner into a proper meal - toss them in the same smoked paprika you’re using on the aubergine so the flavours tie together.
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Made it?
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Prep
10m
Cook
35m
Total
45m
Ingredients
Method
Turn cooking mode on
Step 1
Roast the tomatoes: Preheat oven to 220°C fan. Toss tomatoes with olive oil and sea salt on a baking tray. Roast for 25–30 minutes until jammy, slightly collapsed and caramelised. Set aside to cool slightly.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
Charred aubergine
1
Aubergines, large or 2 small
2
tbsp
Olive oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Make it a pasta night: This sauce was basically built for pasta. Blitz it slightly looser (add a splash more water or pasta water when it’s time), toss through any short pasta shape, and finish the same way - walnuts, mint, a drizzle of pomegranate molasses. Same sauce, completely different meal.
Meal-prep version: Make the sauce up to 4 days ahead - it sits happily in the fridge and honestly deepens in flavour overnight. It also freezes well for up to 3 months, so double the batch when tomatoes are cheap and good, and you’ve got a shortcut dinner ready to go whenever.
No walnuts: toasted almonds or hazelnuts work well.
No pomegranate molasses: a squeeze of lemon plus a small pinch of sugar gets you close.
No smoked paprika: regular paprika plus a tiny pinch of chilli flakes.
Not keen on aubergine: this sauce is just as good over roasted courgette or cauliflower steaks.
Make it more substantial: Crispy roast potatoes on the side turn this from a light dinner into a proper meal - toss them in the same smoked paprika you’re using on the aubergine so the flavours tie together.
Only visible to you
Made it?
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