tomatoes ALL ABOUT CANNED
Turn this pantry staple into your go-to ingredient
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
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