Preheat oven to 180°C fan forced. Lightly grease a roasting pan.
Place the Kumato® tomatoes cut side up in a single layer in the pan. Drizzle with 2 tablespoons of the oil and the red wine vinegar. Season with salt and pepper. Roast for 45 minutes until tomatoes have softened. Set aside to cool for 10 minutes.
Remove and discard the skins.
Heat the remaining oil in a medium, deep, frying pan over medium heat. Add the onion, garlic and chilli flakes, cook for 5 minutes until soft. Add the tomato paste, cook stirring for 1 minute. Add the Kumato® tomatoes and all the pan juices. Bring to a simmer and simmer for 5-10 minutes or until thickened. Remove from the heat, stir in the basil and season to taste.
Pour hot sauce into hot Jars. Seal and label.
To make Kumato® Basil Pasta; Add 300g cooked large pasta shells to the pan at the end of step 4. Stir to coat. Dollop over ½ cup basil pesto, 2 tbs toasted pine nuts and 40g finely grated parmesan.