1 tablespoon olive oil, for oiling
750 g (1.5 lb) plum tomatoes, halved
4 tablespoons white wine
4 teaspoons good-quality balsamic vinegar
375 g (12 oz) dried spaghetti
salt and pepper
basil leaves, to garnish
Parmesan cheese shavings, to serve


1.Preheat the slow cooker if necessary. Brush the oil over the base of the slow cooker pot, add the tomatoes, cut side down, drizzle over the wine and vinegar and add a little salt and pepper.
2. Cover with the lid and cook on high for 3-4 hours or until the tomatoes are tender.
3.When almost ready to serve, cook the spaghetti in a large saucepan of lightly salted boiling water according to the packet instructions until just tender.
4.Drain and mix into the sauce. Spoon the pasta into bowls and sprinkle with basil leaves and Parmesan shavings.
5.FOR PESTO BAKED TOMATOES, oil the base of the slow cooker pot as above, sprinkling with 2 finely chopped garlic cloves before adding the tomatoes.
6.Drizzle with the wine and 1 tablespoon pesto, omitting the vinegar. Cook and serve as above.

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