Ingredients
2 x 400g cans whole peeled tomatoes
3 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar or balsamic vinegar
Sea-salt flakes and freshly ground black pepper, to season
1 small red onion, very finely diced
2 cloves garlic, finely chopped
2 tsp dried oregano leaves or 2 Tbsp fresh oregano leaves (or use a combination of both)
Fresh basil leaves or extra fresh oregano leaves, to garnish
Method
-
Preheat oven to 180 degrees C fan-forced (200 degrees conventional).
-
Pour contents of cans into a large roasting tray. Use a small knife to cut tomatoes in half, then arrange cut side up in the sauce.
-
Drizzle with olive oil and vinegar, season generously, then scatter over onion, garlic and oregano.
-
Roast for 45 minutes or until sauce has reduced and has browned around the edges of the tray.
-
Season again and serve with fresh basil or oregano leaves.
