DIY ❢ Neapolitan sauce

SPICY TOMATO RASPBERRY NEAPOLITAN SAUCE

MAKES 750ML / PREPARATION 15 MINUTES / COOKING TIME 30 MINUTES

A Neapolitan tomato sauce is about as classic a sauce as you’ll find. And there is no denying how classic raspberries are to our summer palates. Combining the rich, umami-like flavours from tomatoes with the fresh and very fragrant raspberries creates a delicious sauce that is strangely familiar but new and intriguing at the same time. This recipe can be multiplied or halved easily depending on how many tomatoes you have.

3 tablespoons extra virgin olive oil 1kg tomatoes

2 cups fresh or frozen raspberries 1 red chilli, roughly chopped 4 cloves garlic

2 teaspoons smoked paprika 2 teaspoons fennel seeds

Preheat the oven to 190°C. Toss all ingredients together then put on a lined tray, season and bake for 25-30 minutes until the tomatoes are soft. Set aside to cool. Once cool, whizz with a stick blender until a thick sauce forms. Transfer to a jar or bowl and store in the fridge.

TOMATO RASPBERRY GRANITA WITH

OYSTERS Place ½ cup tomato raspberry sauce in a blender with ½ cup water and 1 cup of white wine and whizz for 1 minute. Pour mixture into a freezerproof tray and freeze for 4-6 hours. Remove from the freezer and scrape with a fork until a granita forms that is light and not too lumpy. Return to freezer until ready to serve with oysters.

SMOKY EGGPLANT, TOMATO

RASPBERRY RAGU FOR PASTA Char one large eggplant over a high heat until blackened on all sides – this can be done on a barbecue, over a direct gas hob flame, in a hot frying pan or over fire. Place in a bowl and cover with a plate. Set aside until cool enough to handle, then carefully peel away the blackened skin. Roughly chop the peeled eggplant into small chunks. Fry two diced tomatoes in olive oil over a medium heat. Reduce heat and add the eggplant, 3-4 tablespoons of tomato raspberry sauce and 2 crushed cloves of garlic and cook over a low heat, stirring occasionally, for 20-25 minutes. Taste and season accordingly. Serve the ragu over cooked rigatoni pasta with grated parmesan and cracked black pepper.

BURRATA, TOMATOES & TOMATO

RASPBERRY DRESSING Whisk together 3 tablespoons of tomato raspberry sauce with 2 tablespoons white wine vinegar and 2 tablespoons of extra virgin olive oil. Slow roast some tomatoes until soft and sweet. Season the tomatoes and serve warm topped with chopped raw tomatoes, burrata cheese, tomato raspberry dressing and a sprinkling of fresh green herbs such as tarragon or basil. Serve alongside rustic lavosh-style crackers.