Some tomatoes are much juicier than others, especially when they're very ripe. If there's a lot of liquid on the baking tray, don't pour it all into the blender. Start with the roasted tomatoes and add the juices gradually until the sauce is as thick as you like. You can always add more, but unfortunately you can't take it back out.
Main DishesCreamy Roasted Tomato Salmon Tagliatelle
Fresh tomatoes, onion and garlic roast at high heat, then get blended with oat cream into a smooth pink sauce. The salmon cooks on the same tray near the end, while the whole wheat tagliatelle boils.
Ingredients
Pasta
Salmon and fresh tomato sauce
To finish
Preparation Steps
Heat the oven and prep the tray
Preheat the oven to 240°C conventional (220°C fan). Quarter the tomatoes, thinly slice the onion and lightly crush the garlic. Spread them in a single layer on a large metal baking tray and toss with the olive oil, dried oregano, most of the salt and black pepper. Cut the salmon into bite-size pieces and keep it chilled for now.
Roast the tomatoes and salmon
Roast the vegetables for 15 to 18 minutes, until the tomatoes have collapsed and rendered most of their water and their edges are starting to brown. Move the tomatoes aside, add the salmon in a single layer and sprinkle it with the remaining salt. Return the tray to the oven for about 7 to 9 minutes, until the salmon is just cooked through and flakes easily.
Boil the tagliatelle
While the tray is in the oven, cook the whole wheat tagliatelle in boiling water until al dente according to the packet (mine was 10min). Reserve a little pasta cooking water, then drain.
Blend the roasted tomato sauce
Transfer the cooked salmon to a plate before blending. Put the roasted tomatoes, onion and garlic into the blender and blend until you reach the desired consistency (choose yours, mine -forced by my children- is super smooth).
Toss and serve
Toss the tagliatelle with the tomato sauce in the warm pasta pot, heating gently if needed. Add a little reserved pasta water only if the sauce is too thick. Fold in the salmon pieces, scatter over the torn fresh basil and serve.
Recipe insights
What if your tomatoes release too much water?
Do you need to peel the tomatoes first?
You can if you have the envy (are you sure?) and the time which I did not have so no need. The skins soften in the oven and mostly disappear once blended. A few tiny bits might remain, but they're hardly noticeable in the finished sauce. It's a good way to use up tomatoes that have gone a little too soft for salads, too.
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