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Slow Roasted Tomato Sauce

Original recipe appears in Monday Morning Cooking Club’s “The Feast Goes On,” with thanks to Antonia Haralambis.

Slow Roasted Tomato Sauce

Meet the ladies from the ‪Monday Morning‬ Cooking Club. They’re recipe sharers, story tellers & Sydney gals who love to eat+cook with loads of brilliant recipes. Their latest book ‘It’s Always About The Food,’ is available in all Simon Johnson stores now. Learn more about them at
Course Main Dish
Cuisine Italian


  • 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


  • 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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