Pasta with Roasted Vegetables and Tomato

Celery, 2 stalks, washed, halved and chopped into 3cm lengths
Carrot, 2, pulled, halved and chopped into 3cm lengths
Leek, 1, washed, halved and chopped into 3cm lengths
Shallots, 4, peeled and halved
San Marzano tomatoes, 2 cans
Garlic, 2 cloves, crushed
Olive oil, to taste
Basil leaves, dried, 1/2 tsp
Salt and Pepper to taste

Preheat oven to 195 degrees celsius.

Combine the celery, carrot, leek and shallots in a baking dish with a little olive oil and salt and pepper to taste.

Bake for 30 minutes.

Meanwhile, fry the garlic in a little oil and a saucepan until aromatic - 30 seconds or so (make sure that you don’t burn it).

Add the tomatoes and basil and a little salt and pepper.

Simmer without the lid for a few minutes. Remove from heat.

When the roasted vegetables are cooked, transfer them toasted a food processor and roughly chop. You want to retain a little texture.

Combine the roasted vegetables with the tomatoes and cook with the lid on on medium heat for 20 minutes. Remove the lid and simmer for another 20 minutes to reduce the liquid. The longer you reduce, the more intense the flavour.

Serve with cheese tortelini and parmesan.