This is one of the best things I have ever created! It is so simple but tastes absolutely delicious – it does require a fair bit of preparation due to the long cooking time but it is well worth the effort.
Prep: 20 minutes (combined) Cooking: 3.5 hours
Ingredients (serves 2-3):
¼ cup Extra Virgin Olive Oil (EVOO)
500g (or more) of fresh tomatoes (Roma work beautifully but any nice tomatoes will do)
225g of Tempeh*
A handful of mixed fresh herbs (I use basil, rosemary and thyme)
A generous sprinkle of cracked salt and pepper
300g Pasta (suggested: Organic Linguine)
*(I use Prima Soy Chilli Tempeh because it gives it a delicious chilli hit – if I used a different tempeh I would probably add some chilli flakes)
Method
1. Preheat oven to 120°C and thinly slice Tomatoes. Thinly slice Tempeh and set aside in the fridge in an airtight container.
2. Place Tomatoes in a thin layer on an oven proof tray or dish (or two).
3. Coat with EVOO, Salt and Pepper, and fresh Herbs.
4. Place in the oven and cook for 3 hours. **
5. A short time before the Tomatoes are finished cooking (15-20minutes). Add the Tempeh to the tray/dish, giving it a thin coating of EVOO before doing so.
5. Cook the Pasta as per packet directions at an appropriate time.
6. Remove tray from the oven once the Tempeh has browned slightly.
7. Strain Pasta once cooked and mix together with Tomatoes and Tempeh.
8. Top with some fresh Herbs.
Bellissimo.
** you can prepare the tomatoes over the weekend or when you have more time and then add them to freshly cooked pasta.
If you make this recipe and share it on Instagram I’d love to see your creation so tag @the_well_being__