This recipe is best with the ripest and sweetest tomatoes. If you suspect your tomatoes arent quite as flavourful, add a couple of tablespoons of tomato paste to the dish before cooking.
METHOD
- Preheat oven to 200C Hot Air +Medium humidity
- To assemble dish, place all ingredients up to the pasta into a heat proof dish that holds up to 3 litres.
- Toss well and put in oven and set a minute minder timer for 20 minutes.
- After timer goes off, take dish from oven and gently squash ingredients and mix well
- Add dried pasta and 1.2 litres of stock and check seasoning adding more if necessary , and return to the oven for another 20 minutes
- To finish dish, add extra chopped tomatoes, herbs vinegar, check seasoning again and drizzle with Extra Virgin Olive Oil and serve with crusty bread
600gm ripe tomatoes, red yellow cherry or larger ones cut up all to the same size, + 4 medium tomatoes for finishing the dish
1T red wine vinegar
2 cloves garlic, chopped
zest of a lemon
Pinch of chilli flakes
3 T Extra virgin Olive Oil
1 red capsicum, finely chopped
1 red onion, finely chopped
1t sugarz
1.2 litres vegetable or chicken stock heated to near boiling (or boiling water for a more mild flavour, or a mixture of stock and water)
100g small pasta such as Orzo, Risone cinesi etc
To Finish
4 ripe tomatoes finely chopped (as above)
Handful of basil leaves finely shredded
3 oregano sprigs finely chopped
1T red wine vinegar
EVO to drizzle
