Slow Roasted Tomato Sauce

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Course Main Dish

Cuisine Italian

Ingredients

1 kg Multi-coloured Cherry Tomatoes halved
1 kg Ripe tomatoes cut into 1 cm slices
2 Red Onions sliced
2 Garlic cloves crushed
50 g Simon Johnson salted capers rinsed & drained
8 Ortiz Anchovies in Olive Oil roughly chopped
3/4 cup Simon Johnson Empeltre Olives
1/3 cup Pons Extra Virgin Olive Oil
Tasman Sea Salt
Freshly ground black pepper
500 g Simon Johnson organic spaghetti
Cravero Parmigiano Reggiano to serve

Instructions

Preheat the oven to 200°C
You will need an extra-large roasting pan (non stick if possible) or deep oven tray
Put the tomatoes, onion, garlic, capers, anchovies and olives in the pan
Add the oil and gently toss
Reduce the oven to 175°C
Cook, uncovered, for 90 minutes, tossing from time to time, or until soft and a little caramelised, but not so that all of the liquid has evaporated
Season to taste with salt and pepper
Cook the spaghetti in plenty of salted boiling water until al-dente, drain and toss through the sauce
Serve with Cravero Parmigiganno Reggiano

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