Ingredients
20 medium, very ripe, vine-ripened tomatoes
1/2 cup extra virgin olive oil
4 tbsp red wine vinegar
1/2 bunch oregano, leaves picked, chopped
4 sprigs fresh thyme, leaves picked, chopped
sea salt and freshly ground black pepper
1 tbsp chopped fresh oregano, extra
1 tsp chopped fresh thyme, extra
Method
Preheat oven to 150°C.
Remove cores and lightly score bases of tomatoes using a small, sharp knife.
Place tomatoes in large baking dish, base side up, and drizzle with olive oil, vinegar, oregano, thyme and a good dose of salt and pepper. Roast tomatoes, uncovered, for about 1 hour and 15 minutes or until tomatoes are very soft and skin is peeling away. Cool slightly, and remove and discard the skins from tomatoes.
Place peeled tomatoes with pan juices in medium heavy-based pan. Simmer, uncovered, stirring often, over medium heat for about 1 hour. Stir in extra herbs and sugar. Simmer a further 30 minutes until sauce is reduced and slightly thickened. Check seasoning.
* Serve with Neil Perry's veal involtini and herbed orzo (recipes here).
To serve, divide the involtini between 4 plates or large pasta-style bowls, and top each involtini with the tomato and oregano sauce.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins
