Place the cherry tomatoes in a roasting tin so they fit snugly in one layer. Add the garlic cloves.
Drizzle with the extra virgin olive oil, sprinkle with the salt and mix so the tomatoes are all coated. Roast for about 45 minutes or until the tomatoes have burst and are soft, squidgy and slightly charred in a few spots.
Transfer the tomatoes and garlic along with the juices from the tin to a blender or food processor and add The Coconut Collab Natural Yog. Blend until smooth.
Serve with the rigatoni and enjoy!
Optional: Add 3/4 tsp balsamic vinegar to the sauce for extra depth of flavour. Sprinkle with basil and/or nutritional yeast.
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Ingredients
750g Cherry Tomatoes, whole
2 Garlic Cloves, large, peeled
3tbsp (45ml) Extra Virgin Olive Oil
1tsp Salt
1/4 cup (60ml) The Coconut Collab Natural Yog
500g Rigatoni, boiled according to package instructions
