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Slow Roasted Tomato Sauce

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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 https://mondaymorningcookingclub.com.au
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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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