1kg cherry tomatoes, halved
2 cloves garlic minced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon dried basil
½ teaspoon oregano
1 pinch sea salt and black pepper
2 slices stale sourdough
100g parmesan cheese
Preheat oven to 200°c (fan).
Add the tomatoes, garlic, oil, vinegar, basil, oregano and seasoning to a roasting tin, and mix to combine.
Roast for 20 minutes or until the tomatoes are breaking down into a sauce.
Meanwhile, use a food processor to whizz the parmesan and stale bread into cheesy breadcrumbs.
In a large pot of boiling salted water, cook pasta until tender but firm. Drain (do not rinse) and once the tomatoes are ready, add the pasta to the roasting tray.
Stir to combine the pasta with the tomato mixture, so that everything is combined.
Top the pasta mixture with the cheesy breadcrumbs and return to the oven to bake for 10 – 15 minutes until you have a golden crumb.
Serve with a green salad on the side.