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Roast tomato and oregano sauce

Neil Perry
Neil Perry

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Serving suggestion: with Neil Perry's veal involtini.
Serving suggestion: with Neil Perry's veal involtini.William Meppem

This roast tomato sauce can be served with my veal involtini and herbed orzo (recipe here), but tastes equally good tossed through any pasta and finished with grated pecorino, or used in a lasagne.

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Ingredients

  • 20 medium, very ripe, vine-ripened tomatoes

  • 1/2 cup extra virgin olive oil

  • 4 tbsp red wine vinegar

  • 1/2 bunch oregano, leaves picked, chopped

  • 4 sprigs fresh thyme, leaves picked, chopped

  • sea salt and freshly ground black pepper

  • 1 tbsp chopped fresh oregano, extra

  • 1 tsp chopped fresh thyme, extra

Method

  1. Preheat oven to 150C.

    Remove cores and lightly score bases of tomatoes using a small, sharp knife.

    Place tomatoes in large baking dish, base side up, and drizzle with olive oil, vinegar, oregano, thyme and a good dose of salt and pepper. Roast tomatoes, uncovered, for about 1 hour and 15 minutes or until tomatoes are very soft and skin is peeling away. Cool slightly, and remove and discard the skins from tomatoes.

    Place peeled tomatoes with pan juices in medium heavy-based pan. Simmer, uncovered, stirring often, over medium heat for about 1 hour. Stir in extra herbs and sugar. Simmer a further 30 minutes until sauce is reduced and slightly thickened. Check seasoning.

    To serve, divide the involtini (recipe here) between 4 plates or large pasta-style bowls, and top each involtini with the tomato and oregano sauce.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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