I love slow-roasting tomatoes until they collapse into sweet goodness. They make the perfect jammy sauce for pasta with creamy burrata and the heat of pepper.
750g-1kg mixed medley tomatoes, larger tomatoes halved or quartered
2 tbsp balsamic vinegar
2 tbsp brown sugar
generous 2 tbsp cracked pepper, plus extra to season
¼ cup olive oil
¼ cup red wine
375g fresh linguine
500g medley tomatoes
1-2 burrata balls (about 150g total; or buffalo mozzarella if unavailable)
1-2 tbsp olive oil
fresh basil leaves to scatter (optional)
1. Preheat oven to 150C fan-forced (170C conventional).
2. For the jammy tomatoes, add the tomatoes, balsamic vinegar, 1 tablespoon of the brown sugar, the pepper and the olive oil to a large baking tray lined with baking paper and use your hands to coat the tomatoes in the oil, sugar, pepper and vinegar mixture. Pop in the oven and cook for 1 hour.
3. Remove and transfer the tomatoes and any tray juices to a saucepan. Add the remaining tablespoon of sugar and the red wine and place over low heat and simmer for about 15 minutes while you prepare the other ingredients – you want it to have whole and squishy tomatoes all in together and be the consistency of a jam or slightly runny jam.
4. Bring a large pot of water to the boil. Add the pasta and cook according to packet instructions.
5. While the pasta is cooking, add another 500 grams of fresh medley tomatoes to the jam mixture. The aim isn't to cook them rather warm them through and create a nice contrasting texture to the slow-cooked tomatoes.
6. Strain pasta and add to serving plate. Scoop over the tomato mixture and nestle in the ball of burrata. Drizzle with a tablespoon or two of olive oil and scatter over basil leaves, if using. Season very generously with pepper before serving.
Find more of Katrina Meynink's recipes in the Good Food New Classics cookbook.