Roasted tomato salsa
(makes about 1 1/2 cups)
• 5 large tomatoes (chopped in to wedges)
• 1/2 red onion (finely diced)
• 3 tables. herbs (basil, parsley, oregano - roughly chopped)
• 2 tables. balsamic vinegar
• 1 tables. extra virgin olive oil
• salt and pepper to taste
• olive oil for roasting.
Preheat oven to 200 degrees. On a large tray, lay out the tomatoes in a single layer, drizzle with oil. Roast for about 45 minutes. Chop finely and mix with the other ingredients.
Easy peasy. I whipped this up last night when our chicken schnitzel dinner, seemed way to boring.
Italian sausage stew
serves 6
• 12 Italian sausages (prick with a fork)
• 1 large red onion (sliced)
• 2 cloves garlic (crushed)
• 2 large or 3 small red capsicum (sliced)
• 4 sun-dried tomatoes (sliced)
• 1 x 400g tin diced tomatoes
• 1 tables. tomato paste
• 1/2 cup red wine
• 1/2 cup chicken stock
• salt and pepper to taste
to serve
• soft polenta
• a handful of parsley (finely chopped)
Preheat the oven to 180 degrees. Put all of the ingredients, except the sausages, in a large shallow baking dish and mix well. Lay the sausages over the top and bake in the oven for 1 1/2 hours. Turn the sausages once, halfway through cooking. Sprinkle with parsley and serve immediately with soft polenta.
What did I tell you - so simple. I have made this a couple times over the last few weeks. Mainly because the first time I cooked it, I mixed together the best bits of 3 recipes, I think this is just right now. For my taste anyway. About the sausages, you may need more or less depending on the size of your sausages. I use Italian sausages with fennel seeds, but the kids find them too spicy so last time I just used good quality beef sausages and it still was super yummy.
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