Use this sauce to make a risotto finished with fresh mozzarella, or make a quick meat sauce with mince (try pork or chicken for a change) and serve over pasta with grated parmesan. Add fresh herbs, olives, capers, and lemon zest to the sauce, then roast chunks of fish in it.
Ingredients
| 24 | Tomatoes, halved (Main) |
| 1 | Garlic head, cloves peeled |
| 1 drizzle | Olive oil, liberal amount |
| 1 handful | Fresh herbs, tarragon and thyme, finely chopped |
| ⅓ cup | White wine vinegar, or cider vinegar |
| 1 | Lemon, zest and juice, as much as required to season |
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Directions
- Preheat oven to 180C. Place halved tomatoes, skin down, in a large roasting dish. Add garlic. Drizzle liberally with olive oil, season with plenty of salt and pepper and sprinkle over a small handful of tarragon and thyme. Pour in white wine or cider vinegar.
- Roast in oven until completely soft and caramelised. Pass tomatoes and cooking liquor through a sieve (discard solids), season with a little lemon zest and juice and seal in a large jar.
