Ingredients
| 3 tablespoons extra virgin olive oil | |
| 1kg tomatoes | |
| 2 cups fresh or frozen raspberries | |
| 1 red chilli, roughly chopped | |
| 4 cloves garlic | |
| 2 teaspoons smoked paprika | |
| 2 teaspoons fennel seeds |
A Neapolitan tomato sauce is about as classic a sauce as you’ll find. And there is no denying how classic raspberries are to our summer palates. Combining the rich, umami-like flavours from tomatoes with the fresh and very fragrant raspberries creates a delicious sauce that is strangely familiar but new and intriguing at the same time. This recipe can be multiplied or halved easily depending on how many tomatoes you have.
Instructions
| 1. | Preheat the oven to 190°C. |
| 2. | Toss all ingredients together then put on a lined tray, season and bake for 25-30 minutes until the tomatoes are soft. |
| 3. | Set aside to cool. |
| 4. | Once cool, whizz with a stick blender until a thick sauce forms. |
| 5. | Transfer to a jar or bowl and store in the fridge. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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