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!
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