Roasted tomato ragu with cheesy garlic bread

Name: Roasted tomato ragu with cheesy garlic bread
Yield: 6
Ingredients: 2kg mixed over-ripe tomatoes, cores removed; 1 garlic bulb, cut in half horizontally; 2 cups mixed leftover herbs (we used thyme, oregano and rosemary); 1 red onion, sliced into rounds; 1 tbs caster sugar; 1/4 cup (60ml) red wine vinegar; 1/2 cup (125ml) extra virgin olive oil; 1 tsp ground cumin; 1/2 tsp chilli powder; Cheesy garlic bread (recipe follows); Good anchovies; 1 baguette; 60g unsalted butter, softened; 2 garlic cloves, crushed; A few sprigs thyme; A few sprigs oregano; A few sprigs rosemary; 40g Comté cheese (French semi-hard cheese, from good delis – substitute Emmental or Gruyere), coarsely grated

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by Matt Wilkinson

Chef and author

Jan 10, 2020

Use this ragu on pasta, as a pizza base, or simply serve on its own with cheesy garlic bread and great anchovies.

2kg mixed over-ripe tomatoes, cores removed
1 garlic bulb, cut in half horizontally
2 cups mixed leftover herbs (we used thyme, oregano and rosemary)
1 red onion, sliced into rounds
1 tbs caster sugar
1/4 cup (60ml) red wine vinegar
1/2 cup (125ml) extra virgin olive oil
1 tsp ground cumin
1/2 tsp chilli powder

To serve

Cheesy garlic bread (recipe follows)
Good anchovies

Cheesy garlic bread

1 baguette
60g unsalted butter, softened
2 garlic cloves, crushed
A few sprigs thyme
A few sprigs oregano
A few sprigs rosemary
40g Comté cheese (French semi-hard cheese, from good delis – substitute Emmental or Gruyere), coarsely grated

Method

1.

Preheat the oven to 220°C.
2.

To make ragu, place all ingredients except garlic bread and anchovies in a roasting pan and toss to combine. Cover with baking paper, pressing down on the surface of the tomatoes. Roast for 20 minutes, remove baking paper, then roast, shaking the tray every 10 minutes, for a further 30-40 minutes or until thick and reduced. Remove from oven, allow to cool slightly, then season to taste.
3.

For the garlic bread, using a bread knife, cut slices part way through baguette. Combine butter and garlic in a bowl. Spread garlic butter between each slice, then fill with herb sprigs and cheese. Enclose in baking paper and foil, and place on a baking tray. Bake for 10 minutes or until golden and cheese and garlic butter have melted. Serve with the roasted tomato and anchovies.