SLOW COOKED SUGO

Makes around 800g sugo depending on cook time and vegetable size. 
 
INGREDIENTS
1 cup Great Southern Groves EVOO 
800g cherry tomatoes whole 
2 medium fennel bulbs, chopped 
6 garlic cloves chopped 
2 large carrots, peeled and chopped 
3 stalk celery, washed and chopped 
4 sprigs rosemary, whole 
Salt and pepper 
 
METHOD​
Set the oven to 165°C. 
Spread all ingredients over a large tray and toss to combine. 
Cover with baking paper and foil tightly. 
Cook for one hour, then remove foil and paper. 
Cook for a further 45 minutes, tossing a couple of times. 
Remove rosemary and place all warm ingredients into a food processor and process to a rough or smooth sauce. 
Add extra chopped tinned tomato and oil as required to create the perfect texture for you. 
Serve with your choice of pasta and parmesan. 

NOTE:
Feel free to freeze and use within 6 weeks. This sauce is great stirred into soups, spread across toast, served on a cheese board and would be amazing in a vegetarian lasagne with with pumpkin and zucchini!