Creamy tomato pasta sauce recipe
 Roasting the tomatoes for this silky smooth sauce concentrates their flavour, and mellows some of their natural acidity. 1 small bunch fresh basil (about 30g/1oz)1kg/2lb 4oz vine tomatoes, cut in half around the middle1 whole garlic bulb, top 5mm/¼in sliced off 4 tbsp extra virgin olive oil 150g/5½oz ricotta 1 tsp dried herbes de Provence25g/1oz butter, cut into cubessalt and freshly ground black pepper 1 small bunch fresh basil (about 30g/1oz) 1kg/2lb 4oz vine tomatoes, cut in half around the middle 1 whole garlic bulb, top 5mm/¼in sliced off 4 tbsp extra virgin olive oil 150g/5½oz ricotta 1 tsp dried herbes de Provence 25g/1oz butter, cut into cubes salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Lay the basil sprigs in a roasting dish that will snugly fit all of the tomato halves (about 25x35cm/10x14in). Place the tomatoes, cut side up on top of the basil. Place the garlic in the centre of a 10x10cm/4x4in square of kitchen foil and pour over 1 tablespoon of the oil. Wrap up the foil to seal and nestle amongst the tomatoes. Season the tomatoes with salt and pepper then pour over the remaining oil. Roast for 35–40 minutes, until the tomatoes are wrinkled and beginning to catch in places. Tip the tomatoes and basil into a food processor. When the garlic is cool enough to handle, unwrap it from the foil and squeeze out of its skin into the bowl along with the tomatoes. Add the ricotta, dried herbs and butter and blend to combine. Taste and adjust the seasoning.Pour into a sterilised jar or airtight container and store in the fridge for up to a week, or heat through before stirring through pasta. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lay the basil sprigs in a roasting dish that will snugly fit all of the tomato halves (about 25x35cm/10x14in). Place the tomatoes, cut side up on top of the basil. Lay the basil sprigs in a roasting dish that will snugly fit all of the tomato halves (about 25x35cm/10x14in). Place the tomatoes, cut side up on top of the basil. Place the garlic in the centre of a 10x10cm/4x4in square of kitchen foil and pour over 1 tablespoon of the oil. Wrap up the foil to seal and nestle amongst the tomatoes. Place the garlic in the centre of a 10x10cm/4x4in square of kitchen foil and pour over 1 tablespoon of the oil. Wrap up the foil to seal and nestle amongst the tomatoes. Season the tomatoes with salt and pepper then pour over the remaining oil. Roast for 35–40 minutes, until the tomatoes are wrinkled and beginning to catch in places. Season the tomatoes with salt and pepper then pour over the remaining oil. Roast for 35–40 minutes, until the tomatoes are wrinkled and beginning to catch in places. Tip the tomatoes and basil into a food processor. When the garlic is cool enough to handle, unwrap it from the foil and squeeze out of its skin into the bowl along with the tomatoes. Tip the tomatoes and basil into a food processor. When the garlic is cool enough to handle, unwrap it from the foil and squeeze out of its skin into the bowl along with the tomatoes. Add the ricotta, dried herbs and butter and blend to combine. Taste and adjust the seasoning. Add the ricotta, dried herbs and butter and blend to combine. Taste and adjust the seasoning. Pour into a sterilised jar or airtight container and store in the fridge for up to a week, or heat through before stirring through pasta. Pour into a sterilised jar or airtight container and store in the fridge for up to a week, or heat through before stirring through pasta.