THIS™ ISN’T A MEATBALL SUB
H I G H L I G H T S YIELDS Prep Time 10 Mins Cook Time 50 mins Total Time 60 Mins
T H I S . C O Ingredients THE SAUCE 1.5 kg - Tomatoes 4 Ttbsp - Olive Oil 2- Red chillis 6 - Garlic cloves, peeled 1 tsp - Balsamic vinegar 1 tsp - Sherry Vinegar 1 - Red onion, diced 1 tbsp - Oregano leaves A handful of fresh basil A handful of fresh parsley 10g - Salt 1 tsp - Pepper 1/2 - Lemon, juiced
HOW TO COOK THIS DISH
THE SAUCE
If you don’t have time to make homemade sauce, grab a jar of Dolmio Vegan Bolognese sauce. Spread all the ingredients except for the herbs and lemon in a roasting pan (roughly mixing them so the salt, oil and vinegar are well dispersed across the tomatoes) at 200 degrees for about 50 minutes, until the tomato skins are blistering.
After 50 minutes, when the tomatoes are very soft and blistering, add the oregano and basil to the tray and roast for a further 10 minutes at the same temperature. Remove from the oven, cool and blend. Once blended and a little cooler, add the lemon juice to acidify for taste. If it needs more acidity (this will depend on the tomatoes), you can add a little more lemon or sherry vinegar.
