Turn this pantry sta­ple into your go-to in­gre­di­ent

Better Homes and Gardens (Australia) - - Hearty Recipes -

they may come out of a can you bought at the su­per­mar­ket but canned toma­toes are sur­pris­ingly fresh. This is be­cause the va­ri­eties used for can­ning have a high ra­tio of flesh to juice, are picked at peak ripeness, then pro­cessed quickly – of­ten within hours of har­vest. So you can use canned toma­toes in pas­tas, pies, casseroles and more with full con­fi­dence in their fresh­ness and flavour.

Prepa­ra­tion time 5 mins Cook­ing time 45 mins Serves 4-6 with pasta (makes 2 cups)

2 x 400g cans whole

peeled toma­toes

3 Tbsp ex­tra vir­gin olive oil

2 Tbsp red wine vine­gar

or bal­samic vine­gar Sea-salt flakes and freshly ground

black pep­per, to sea­son

1 small red onion, very finely diced 2 cloves gar­lic, finely chopped

2 tsp dried oregano leaves or 2 Tbsp fresh oregano leaves (or use a combo of both) Fresh basil leaves or ex­tra fresh

oregano leaves, to gar­nish

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). STEP 2 Pour con­tents of cans into a large roast­ing tray. Use a small knife to cut toma­toes in half, then ar­range cut side up in the sauce.

STEP 3 Driz­zle with olive oil and vine­gar, sea­son gen­er­ously, then scat­ter over onion, gar­lic and oregano.

STEP 4 Roast for 45 min­utes or un­til sauce has re­duced and has browned around the edges of the tray.

STEP 5 Sea­son again and serve with fresh basil or oregano leaves.

Tray-baked tomato sauce Roast whole toma­toes to cre­ate your own sauce. You can put it on pasta or use it as a base to bake fish or sausages. Yum!

Tray-baked tomato sauce

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