Slow Roasted Tomato Sauce

Recipe by
Monday Morning Cooking Club

Original recipe appears in Monday Morning Cooking Club’s “The Feast Goes On,” with thanks to Antonia Haralambis.

Ingredients

Method

Ingredients

  • 1 kg Multi-coloured Cherry Tomatoes, halved
  • 1 kg Ripe tomatoes, cut into 1 cm slices
  • 2 Red Onions, sliced
  • 2 Garlic cloves, crushed
  • 50 g Simon Johnson salted capers, rinsed & drained
  • 8 Ortiz Anchovies in Olive Oil, roughly chopped
  • ¾ cup Simon Johnson Empeltre Olives
  • 13 cup Pons Extra Virgin Olive Oil
  • Tasman Sea Salt
  • Freshly ground black pepper
  • 500 g Simon Johnson organic spaghetti
  • Cravero Parmigiano Reggiano, to serve

Method

  1. Preheat the oven to 200°C
  2. You will need an extra-large roasting pan (non stick if possible) or deep oven tray
  3. Put the tomatoes, onion, garlic, capers, anchovies and olives in the pan
  4. Add the oil and gently toss
  5. Reduce the oven to 175°C
  6. Cook, uncovered, for 90 minutes, tossing from time to time, or until soft and a little caramelised, but not so that all of the liquid has evaporated
  7. Season to taste with salt and pepper
  8. Cook the spaghetti in plenty of salted boiling water until al-dente, drain and toss through the sauce
  9. Serve with Cravero Parmigiganno Reggiano

Buy the Ingredients