Roasted Tomato and Courgette Pasta Sauce

This can be a light dish and it can also be a rich and heavy dish. The key is to limit the amount of water from the pasta you add to the sauce to thin it.  For something light and summery, add more.

Ingredients
2 x 250 gram punnet of ripe cherry tomatoes
1/2 large red onion, finely dined
1 courgette finely diced
3 cloves garlic, finely diced
1 tablespoon capers, drained
2 slices streaky bacon, finely diced
3 tablespoons balsamic vinegar
3 tablespoons olive oil

Method

Preheat oven to 200 deg C

Toss all the ingredients together and sprad out on a baking sheet lined with greaseproof paper.  Season well with salt and pepper and bake for 30-40 minutes, occassionally cracking the seal to allow the steam to escape. 

When cooked and starting to brown, slide under the grill for a couple of minutes to finish.

Roughly pulse in a blender.

When draining the pasta, keep a few cups of the water from cooking the pasta.

Into the saucepan used for cooking the pasta, add the processed sauce and a cup of the pasta water.  Heat through and if needed add more of the water.  When at the right consistancy, add the pasta to the pot, heat through and serve on warmed plates.