- Preheat the oven to 180C/160 Fan/350 F.
- Put cherry tomatoes in a roasting tin, spray or drizzle with a little olive oil and season with salt and pepper. Roast for 20 minutes, then remove from the oven.
- Heat vegetable stock in a medium pan and keep warm on the hob (do not boil as you do not want the liquid to evaporate).
- Finely slice the garlic, and sauté with a little of the stock in a wide, non-stick, heavy-based pan until soft.
- Add the rice and stir for a minute.
- Add the passata to the hot stock and warm through, making sure it does not boil.
- Ladle about 1/4 of the passata/stock mix into the rice and allow the rice to absorb the liquid, stirring frequently. Adjust the heat if necessary so that the rice is just simmering.
- When all the liquid has been absorbed add another quarter of the passata/stock mix.
- Continue until all the passata/stock mix has been added and the rice has absorbed almost all of the liquid (around 20 minutes).
- The rice should be cooked through but still have some bite, and should still be wet. Check the seasoning and add salt and pepper to taste. Take off the heat.
- Stir most of the tomatoes through the risotto.
- Spoon into 4 warm pasta bowls and top with the remaining tomatoes.
- Drizzle with a little more olive oil if liked.
- sprinkle some dried thyme and a little sugar onto the tomatoes before baking to really bring out the flavor
- add a finely chopped shallot with the garlic in step 4 and sauté until soft
- add 30 ml of white wine after step 5, and reduce until almost completely evaporated before starting to add the passata/stock mix
- if you can’t find passata with basil, use plain passata and a teaspoon of dried basil.
- sprinkle the risotto with torn fresh basil leaves/chopped parsley/nutritional yeast before serving