Roasted Tomato Sugo
/
Roasted Tomato Sugo
Ingredient
1kg roma tomatoes
1/2 bunch thyme, leaves removed
1/2 bunch rosemary, leaves removed
6 garlic cloves, finely sliced
2 brown onions, roughly diced
1.5 tbs salt
2 tsp pepper
150ml Red Island extra virgin olive oil
2 lemons, juiced
1 bunch parsley leaves, roughly chopped
Method
Pre heat your oven to 160 degrees.
Remove the core from the tomatoes and cut them into quarters. drizzle with olive oil and season with salt and pepper. Roast the tomatoes for 45 minutes.
While the tomatoes are roasting place a large saucepan over a medium to low heat. Add 50ml of the olive oil and the diced onions, garlic, rosemary and thyme leaves. Cook the mixture out for 15 minutes, making sure you don’t get any colour on the onions.
Once the tomatoes have come out of the oven roughly chop them on a board. Add the chopped tomatoes and parsley to the saucepan and cook out for a further 10 minutes.
Finally, season the sugo with the lemon juice, salt and pepper and the rest of the olive oil.
Recipe by Andy Allen
