oven roasted tomato sauce
1.5kg tomatoes, quartered
4 garlic cloves, peeled and sliced
1 red onion, halved and cut into thirds
100 ml olive oil
Kosher salt and ground black pepper
1. Preheat the oven to 325F. In a large mixing bowl, combine the tomatoes, garlic, onion and olive oil. Season with salt and pepper. Tip onto a large baking tray and cook for 1 hour, until slightly charred and softened.
2. Slide the tomato mixture into a large saucepan over medium heat, cooking for 10 minutes
Add ½ cup pitted Kalamata olives and 1 tablespoon of capers to the sauce, cooking for 10 minutes. Add ¼ cup of pasta water to the sauce, stirring to emulsify, season with salt and pepper. Stir through cooked pasta noodles and serve with grated parmesan cheese and fresh basil
Quick Curry with Flatbreads
In a large frying pan, heat 1 tablespoon of veg oil. Add 1 tablespoon of grated fresh ginger and 1 tablespoon of garam masala, cooking for 3 minutes until fragrant. Add the tomato sauce and 1 cup of chickpeas. Heat for 20 minutes.
Mix 1 cup of self raising flour with ½ cup of plain Greek yoghurt, 1 tablespoon of olive oil, 1 teaspoon of salt and 2 tablespoons of warm water. Stir together until a dough forms. Divide into 4 balls and roll out to 1 cm thick. Heat a pan with oil, cook the flatbreads for 4 minutes per side until golden and puffed up.
epic bacon and tomato grilled cheese
Fry 4 pieces of bacon. Spread 1 tablespoon of tomato sauce onto a slice of sourdough bread. Top with bacon slices and 1/3 cup of grated mozzarella and cheddar cheese mix. Top with 1 more tablespoon of sauce and top with a second piece of bread.
Add 1 tablespoon of butter to a nonstick pan. Add the sandwich and place another pan on top to weigh it down. Cook for 5-7 minutes per side, until golden, crispy and oozing with cheese. Serve with extra tomato sauce for dipping.