Sarah currently had a glut of huge, super-sweet heirloom tomatoes from her vegetable garden, so she created this recipe to use them up in a way that truly celebrates their vibrant flavour. The result is a rich, caramelized roasted vegetable sauce that pairs perfectly with pasta and cubes of tofu that have been seared in the pan and coated in a flavorful pizza seasoning. This dish brings together the best of summer’s bounty and transforms it into an incredibly satisfying meal.
Ripe heirloom tomatoes steal the show, roasted alongside red onion, garlic, carrot, courgette, and sweet red capsicum to bring out their natural sweetness and depth. Adding fresh basil gives the sauce a light and herbaceous note that perfectly balances the earthy vegetables. To elevate the dish, cubes of firm tofu are seared until golden and coated in an irresistible mix of pizza-inspired seasonings, adding a unique and protein-packed twist. Served over hearty wholemeal pasta and topped with cracked black pepper, this dish is a true culinary delight that nourishes both body and soul.
Health Benefits
This recipe doesn’t just taste fantastic—it’s packed with nutrients from Sarah’s garden-fresh vegetables and wholesome ingredients:
- Tomatoes
- Heirloom tomatoes are packed with vitamin C, potassium, and lycopene, a potent antioxidant that supports healthy skin and reduces the risk of chronic diseases. Roasting enhances their sweetness and provides a comfortingly rich flavour.
- Fiber-Rich Ingredients
- Wholemeal pasta, along with roasted vegetables like carrots and zucchini, ensures that the dish is high in fibre, which supports digestion and helps keep you full and satisfied for longer.
- Herbs and Spices:
- Fresh basil from the garden brightens the flavours while offering antibacterial and anti-inflammatory benefits. The pizza seasoning, featuring dried herbs like oregano and basil, enhances digestion and adds a Mediterranean flair.
- Roasted Vegetables Boost Nutrient Density:
- Courgette, red capsicum, and carrots offer a vibrant mix of vitamins and minerals such as vitamin A (great for vision), vitamin C (for immunity), and potassium (for balanced hydration and healthy blood pressure).
This recipe is a labour of love inspired by Sarah’s garden harvest. It’s a delicious way to use up a glut of tomatoes and a healthy, balanced meal bursting with flavour and nutrients—a true celebration of seasonal eating!
Roasted Tomato Pasta with "Pizza" Tofu
Ingredients
- 4-5 med/large ripe tomatoes chopped into quarters
- 1 med red onion chopped into quarters
- 3-4 large garlic cloves skin on
- 1 med carrot chopped into chunks
- ½ med/large courgette (zucchini) chopped into chunks
- 1 red capsicum (bell pepper) chopped into chunks
- handful of fresh basil chopped
- 500 grams firm tofu cubed
- 1 tbsp pizza seasoning if you don't have any, use a mixture of e.g. smoked paprika, sumac, dried basil, dried oregano, garlic and onion powder
- fresh cooed wholemeal pasta
- fresh cracked black pepper to serve
Instructions
- Pre-heat oven to 180 ℃ (fan forced) - (360℉).
- Place all chopped veggies on a baking paper lined tray and place in the oven for 30-45 minutes.
- Allow to cool, then add veggies to a high-speed blender (removing the skin from the garlic). Blend on high for 1 minute. Add chopped fresh basil and set aside.
- Meanwhile place a large non-stick pan on medium-high heat and add the cubed tofu and pizza seasoning. Cook for 5-10 minutes or until the tofu is nicely seared.
- Turn down the heat and add roasted tomato sauce, followed by the cooked pasta. Mix to combine.
- Serve with freshly cracked pepper and a fresh green salad, Enjoy!
